I haven't had a piece of coconut cream pie in years. I think the last time was when I was home for my mom's cancer operation and our Bruce brought us over each a piece of coconut cream pie as a treat after my mom got out of the hospital. It was from the Big Scoop and it was very good, but it wasn't homemade. All week I have had a hankering for Coconut Cream Pie and so today I made us one.
Sometimes you get a craving or an itch for something and a hankering that you just need to scratch. I don't think a piece of pie once every three years will kill me, especially if it is a delicious coconut cream pie, and if it does, well . . . what a tasty way to go! ☺
I used the recipe from my Purity Cookbook. It's a very old Canadian cookery book, from the people at Purity Flour, which has been pleasing Canadian Cooks for generations. If you want a good basic recipe, you can't go wrong!
Ideally yous should wait until it is completely chilled to cut into it, but I am such an impatient person. I couldn't wait. It was still slightly warm, but boy oh boy was it ever good!
I used two kinds of coconut in it . . . dessicated in the filling and then shredded on the top of the meringue. You can find my pastry recipe here. It, too, is from the Purity book.
You can't beat these old recipes. Why change or fiddle with something which works beautifully is my motto. Don't fix what ain't broke!
*Coconut Cream Pie*makes one 9-inch pie
95g sugar (1/2 cup)1/2 tsp salt
2 large free range egg whites to finish
2 TBS sugar to finish3 TBS shredded coconut to finish
Enjoy! Its the weekend! Bon Appetit!