Aunt Mae brought two of these pies to any social gathering and we knew we had better get a piece early ’cause if we waited, it was gone.
I am so thankful to my brother and his wife, who called and got her recipe. Of course it was a dab of this and a dollop of that, so they had to test it several times to get a recipe that we all could follow.
I tweaked the recipes to make them user friendly and also used the microwave to make the filling; a process that keeps the filling from scorching. Enjoy!
Aunt Mae’s Coconut Pie
This recipe makes two pies. Never worry, you will need two!
Servings 16
Equipment
- 2 pie pans
- 1 wire whisk
Ingredients
- 2 cups sugar
- 2/3 cup flour
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 3 1/2 cups whole milk
- 6 each eggs
- 1 tablespoon vanilla extract
- 1 stick butter
- 1 14 oz bag coconut
- 2 each pie crusts baked
- 2 recipes Swiss Meringue
Instructions
- Combine sugar, flour and salt in microwave safe bowl. Stir to break up lumps.
- Combine both milks in a microwave safe measuring cup and warm in microwave for 2 minutes.
- Add milk to flour mixture and stir with a wire whisk to blend.
- Microwave on high at 2 minute intervals until thickened, stirring well in between.
- Separate egg yolks from the whites being careful not to break the yolks. Place the whites in a stainless steel mixing bowl to make the meringue later.
- Slightly beat the yolks, then blend in a few spoonfuls of the hot pudding mixture to temper the yolks. Add the yolk mixture to the hot cream mixture and blend well. Microwave for an additional 2 minutes then add vanilla and butter blending until butter melts.
- Add approximately two thirds of the coconut stirring until blended. Pour into baked pie shells and top with meringue made from the egg whites then top with the remaining coconut. Bake in a 400 degree oven until slightly brown. Cool and serve at room temperature.
Pie Crust
A flaky crust made with butter
Servings 16
Equipment
- 2 pie plates or pans
- 1 Rolling Pin
Ingredients
- 2 sticks butter unsalted
- 2 2/3 cups flour
- 1 teaspoon salt
- 8 tablespoons cold water
Instructions
- Place flour and salt in a bowl.
- Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
- Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
- Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
- Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
- For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.
Swiss Meringue
Servings 16
Equipment
- 1 stainless steel mixing bowl
- 1 saucepan
- 1 wire whisk
Ingredients
- 6 each egg whites no yolk or fat can be in whites
- 12 tablespoons sugar
- dash cream of tartar
Instructions
- Add 1 inch of water to saucepan and bring to a simmer.
- Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
- Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
- Remove from saucepan and beat with an electric mixer until soft peaks form.
- Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.
Notes
“Weeping” is the watery liquid that often collects under the meringue and causes the pie to be soggy. This is caused by the sugar not dissolving completely. High humidity also does not help. The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping.
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