Celebrate the Day
Though there is not much evidence or history behind the origin of the coconut cream pie, we do know a recipe that dates back to an 1895 cookbook by Mary Ronald. Please enjoy following the recipe below (source: http://bitefromthepast.wordpress.com/2013/05/05/coconut-cream-pie-ca-1895/):
- 1 piecrust
- Two cups plus two tablespoons of milk
- 4 eggs, separated into whites and yolks
- ¼ cup plus three tablespoons of sugar
- Two tablespoons of cornstarch
- 1-teaspoon vanilla
- 1 ½ cup of shredded coconut
- ¼ teaspoon cream tartar
- Bake piecrust and set aside to cool. If you want to make one from scratch you can find a variety of recipes online. Bake at 350 degrees for about 15 minutes or until slightly brown.
- For filling, beat three of the egg yolks together with sugar in small bowl and set aside. Moisten the cornstarch with the two tablespoons of milk in a small bowl and set aside. Whip two of the egg whites to frothing stage and set aside.
- Heat two cups of milk in a saucepan over medium-high heat until it’s boiling. Boil for five minutes, stirring constantly to prevent burning. Reduce the heat for a moment or two, then add the yolk-sugar mixture. Keep stirring to prevent the eggs from cooking.
- Add the cornstarch mixture and stir until the filling is thickened.
- Add the vanilla and the frothy egg whites.
- Cook one minute on medium heat. Pour the mixture into another bowl and set aside to cool at least a half an hour.
- Once the filing is cooled, stir in one cup of the shredded coconut.
- Put the two remaining egg whites in a small bowl and brush the bottom of the baked piecrust with the whites. You won’t use much. Set aside the remaining egg white for your meringue.
- Sprinkle the piecrust with the remaining coconut.
- Pour the filling over the top.
- To make the meringue, beat the two remaining egg whites until soft peaks form. Add cream of tartar and beat. Add the sugar, very slowly, beating on medium high speed constantly until peaks form. Spread meringue over the filing and sprinkles with a little coconut.
- Heat the oven to 400 degrees. Set your pie in the oven, with the rack on the highest level, and let it there for about five minutes or until the meringue just begins to brown. You might want to really watch it the first time you do this to make sure you don’t burn the meringue.
- Once it’s brown, remove the pie and refrigerate until serving.