Today I would like to wish my brother, Proctor, a very Happy Birthday. He turns 40 today! I thought it only appropriate that I take the opportunity to share with you what an awesome brother I have.
Growing up, I always thought it was really cool to have an older brother. Proctor always looked out for me and I could always count on him. I’m not saying we didn’t have our moments of frustration with each other, but overall we mostly got along well. (I am only giving you my perspective as the little sister though. You may have to ask my brother for his opinion.)
For those who know my brother, they would attest to the fact that he is a man of few words. When he says them, you better listen because either he is telling you how it should be or he is giving you a compliment. As we have grown up and I moved halfway across the country, we don’t spend as much time together as we once did nor do we talk as often, but when we do it is a special time and one that is very meaningful. When I started this blog, I received an email from him and it was one that made me beam with pride because of his support and encouragment. He is the best brother a girl could ever have. So while I am not in Tennessee to make this pie for my brother I still had to make it and share it in honor of his birthday. This is my mom’s recipe and one that can be made either on the stovetop or in the microwave. I am sharing the microwave version because it is quite a bit faster and I can multitask while making it. I hope you enjoy this special treat as much as my family does.
Proctor I love you very much and appreciate all you do! You are the best! Happy 40th Birthday!
Coconut Cream Pie
Printer Friendly Recipe
1 baked pie shell
1 cup sugar
1/2 teaspoon salt
2 tablespoons flour
3 tablespoons cornstarch
2 1/2 cups milk
3 egg yolks (reserve the whites for the meringue)
2 tablespoons butter
1 cup coconut
1 teaspoon vanilla
Cook sugar, flour, cornstarch, salt and milk in a 2 quart batter bowl (I use a Pampered Chef one) on high in the microwave for 4 minutes. Stir. Cook 4 minutes longer. Stir again. Temper the egg yolks with a small amount of the milk mixture then add the tempered eggs, butter, vanilla, and coconut to the batter bowl. Stir to combine everything. Microwave for 2 minutes. Stir. Microwave for an additional 2 minutes. Stir. (If it is not thick enough microwave again until desired consistency.) Pour into baked pie shell.
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar
Combine egg whites (preferably at room temperature), vanilla, and cream of tartar in the bowl of a stand mixer. Beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot pie filling, carefully making sure the meringue goes to the edge to seal the pie and prevent shrinkage. Sprinkle a small amount of coconut on top of meringue. Bake at 400 degrees for 5 minutes, or until golden. Let cool a little before serving. Refrigerate any leftovers.
1 1/3 cups flour
1/4 cup cold unsalted butter, diced
1/4 cup shortening
1/2 teaspoon salt
6 tablespoons ice water
Place flour, butter, shortening and salt in a large bowl and using your fingertips, blend until the mixture resembles a coarse meal. Add water and mix with your fingertips or a large fork just until the dough comes together. Turn the dough out onto a piece of plastic wrap, shaping the dough into a disk. Wrap up the disk in the plastic wrap and place in the refrigerator to rest for 15-30 minutes before rolling out. After the rest time is over. Roll the disk out on a well floured board until the desired size. Fold the dough over in half and then in half again to transport to the pie plate without tearing. Unfold and shape as desired. If pre-baking the crust be sure to go around the crust’s bottoms and sides and pierce with a fork to eliminate bubbles while baking. Bake at 375 degrees for 15-20 minutes or until golden brown.