Miss Elsie'S Coconut Cream Pie
Miss Elsie's Coconut Cream Pie offers a luscious, creamy filling infused with coconut flavor, topped with toasted coconut meringue. Perfect for coconut lovers and special occasions, its rich yet light texture makes it a delightful dessert for family gatherings or dinner parties.
Ingredients
Instructions
- Beat the egg yolks in a bowl.
- In a double boiler, combine sugar, butter, coconut (reserve 1/3), flour, salt, milk, and the beaten egg yolks. Cook until the mixture is partly thickened.
- Pour the hot filling into an unbaked pie shell.
- Bake the pie until the filling is thick and set.
- Meanwhile, beat the egg whites until soft peaks form.
- Gradually add sugar and continue beating until stiff peaks form.
- Sprinkle the reserved coconut on top of the meringue and brown it lightly.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of coconut extract along with the vanilla. If you prefer a lighter meringue, use a pinch of cream of tartar while beating the egg whites. If you don't have fresh coconut, sweetened shredded coconut can be a great substitute, just adjust the sugar accordingly. For a twist, you could try incorporating lime zest for a refreshing contrast.
Serving Suggestions
Serve chilled for a refreshing dessert experience, and consider pairing it with a dollop of whipped cream for added richness. This coconut cream pie complements a tropical-themed meal or a warm summer evening. For a delightful contrast, it goes well with a side of fresh fruit salad or a scoop of vanilla ice cream.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It’s best enjoyed within 2-3 days for optimal freshness. If reheating, briefly place the pie in a preheated oven at 300°F for about 10 minutes to warm the filling without compromising the meringue.
Nutrition & Diet Analysis (per serving)
Each serving of Miss Elsie'S Coconut Cream Pie contains roughly 889 calories, with 7g protein, 56g carbohydrates, and 63g fat. It is a good source of iron (16% of the Daily Value), protein (13% of the Daily Value), and vitamin C (13% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Yes, a store-bought pie crust can save time and effort. Just make sure to pre-bake it according to package instructions before adding the filling to ensure it holds up well during baking.
What should I do if my meringue weeps?
To prevent meringue from weeping, ensure that the pie filling is hot when you spread the meringue on top. Also, avoid over-beating the egg whites, as this can lead to instability. Storing the pie in the refrigerator also helps maintain the meringue’s texture.
Can I make this pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. However, it’s best to add the meringue just before serving to ensure it remains fluffy and doesn't become soggy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).