Today is Mother’s Day and my mom is still spry enough to care for Rocket three days per week. Heck, I am not spry enough to do that! To avoid crowds of children bringing their moms as well as parents bringing their children who just graduated (it’s graduation weekend at OU) we will avoid restarants today and then next Thursday night Top Girl and I will take mom out to her favorite place to eat spending the evening doing whatever she wants. The next day I get to go on a wonderful weekend with Mr. Picky Eater which Top Girl bought me – a Groupon – for Mother’s Day. To say I am looking forward to it is a big understatement! Mr. Picky Eater and I haven’t been away overnight together in probably seven years……just not something we think of doing but so glad the kids think for us sometimes.
Last week, we had a homemade meal for Mother’s Day which you can see Here and there’s also a great giveaway going on this week. It was Cornish Hens with sticky rice and Mango Avocado salsa. It was so good mom ate all of hers and asked to take home leftovers. Since the meal was so healthy, we had complete decadence for dessert. It was an old fashioned dessert that Nana made for all of us over the years. I hated it most of that time because I did not like coconut but then, much like beef liver and nuts, coconut slowly made its way into the “like” column of foods available to me. Yes, I just said beef liver………mom made smothered beef liver with rice when I was a kid that meant I was having Jeno’s pizza for dinner until I was pregnant with Top Girl, then I craved it. When we go to restaurants today, if they serve it, I order it while Mr. Picky Eater rolls his eyes and gags – but it has become too much for mom to make these days and I still love it……..maybe I will tackle it soon.
I made this pie and added my own little twist to it – Cream of Coconut:
Nana did not use it, but I wanted a very coconuty taste – and I got it! If you want the original recipe, replace the cream of coconut with all heavy cream and you will have it! Here’s the recipe:
Nana’s Old Fashioned Coconut Cream Pie with Meringue
Ingredients:
1 Cup sweetened coconut plus more for sprinkling on top
15 oz can of Cream of Coconut – Find it in the grocery store in the section where dink mixes are sold
Nana’s Old Fashioned Coconut Cream Pie with Meringue
9 oz of heavy cream **or you can just use 24 oz. of heavy cream**
4 egg yolks beat
4 eggs whites for the meringue only – leave in the fridge covered until you need them.
¾ Cup white granulated sugar
½ Cup flour
½ teaspoon salt
1 teaspoon vanilla
1 1/2 Cups sweetened coconut
6 Tablespoons confectioner’s Sugar
1 baked pie shell
Directions:
Bake the pie shell according to package direction or make it yourself.
In a saucepan, put cream of coconut, heavy cream, egg yolks, sugar, flour and salt into a pan on low to medium heat and bring to a boil stirring constantly.
When it boils, then take it off the heat and stir in coconut and vanilla.
Allow cooling for 5 minutes then pour into baked pie shell and cool in fridge completely.
After about 4 hours, place your bowl and beaters in the freezer for about 10 minutes then take those out and the egg whites out of the fridge.
Beat on high while slowly adding the 6 Tablespoons confectioner’s sugar until egg whites are stiff.
Spoon onto pie, sprinkle with extra coconut shreds and place in a 400F oven for 10 minutes or until the meringue is as browned as you like.
Put back in fridge using toothpicks to hold up the plastic wrap until you are ready to eat.
Now, doesn’t that look delicious?!?
Nana’s Old Fashioned Coconut Cream Pie with Meringue
Ingredients
- 9 oz of heavy cream **or you can just use 24 oz. of heavy cream**
- 4 egg yolks beat
- 4 eggs whites for the meringue only – leave in the fridge covered until you need them.
- ¾ Cup white granulated sugar
- ½ Cup flour
- ½ teaspoon salt
- 1 teaspoon vanilla
- 6 Tablespoons confectioner’s Sugar
- 1 baked pie shell
I’m partying at Weekend Potluck!
Very nice, Kelli. Happy Mother’s Day!
Thank you and to you and your wife as well!
Kelli, that is the recipe (minus the cream of coconut) that my mother used. Nice to see it again.
Joan
I bet they all got it off of a package somewhere! 🙂 I’m the one who added the cream of coconut. Thanks for stopping by!
Happy Mother’s Day!
Happy Mother’s Day to you as well!!
What a gorgeous pie! I have always been a coconut fan, so I hope you saved me a big slice 😉 Happy Mother’s Day, Kelli!!! xo
Thank you and Happy Mother’s Day to you as well!
A perfect pie for Mothers Day 😀
Cheers
Choc Chip Uru
Thank you and it was wonderful!
love coconut cream best of all–you made a doozy! Happy Mother’s Day to you 🙂
Thank you so much! And Happy Mother’s Day to you as well if you are a mom!
Coconut cream pie piled high with meringue is one of my all time favorite desserts. Yours looks great.
Thank you Karen!
I’m not a coconut-lover but I have a daughter who is, so I’ll be trying this. Yes, I admire your mother for being able to watch a little one three days a week.
Lillian
Your daughter will love it!
Happy Mother’s Day Kelli!! Your pie looks delicious, this is one of my favorites too! 🙂
Thank you so much Michael!!
This pie looks so coconutty and delicious! I bet your nana would definitely approve of your change – yum!!
I must try this, my mom is famous for hers but maybe now I can be with the extra coconut flavor added! I just found you and I must go read all your posts, I’m a huge fan of canning and have roots in Oklahoma. Can’t wait to read on!
I’m thrilled that you have found me – Please feel free to comment and make suggestions at any time. Welcome!
Oh how beautiful! I soooo love a cooked pudding pie – and coconut is a fav. Thanks so much for sharing at Weekend Potluck. Pinning!
Thank you so much Marsha!! WE lvoe it around here…
It does…it looks fabulously delicious. I just bought some coconut this week and hubby asked if I was going to make him something special. He’ll love me for making this…I love you for sharing. =)
How awesome this recipe is being featured at this week’s Weekend Potluck party too!~ Congrats to you. Keep em comin’….keep em’ comin’. =D
Thank you Marsha and all the Potluck Ladies! I won’t be able to see it all till I get home from work tonight but I’m very excited and thrilled to be featured. xoxox – I just know your husband will love it too!
This sounds so delicious! =)
Hi Kelli – This pie looks delicious, but I am a bit confused about the measurements listed for the heavy cream. 9oz or 24oz? Could you please confirm? Thank you!
Hi there! Thank you so much for stopping by – here’s the scoop: If you use the 15 oz. can of Cream of Coconut- then just use 9 oz of heavy cream but if you do not use or cannot find the Cream of Coconut – then use the 24 oz. Just one of the other!! Thanks for dropping by – please come again!!
I noticed your recipe was featured on The Weekend Potluck link party and I can see why, I love a great pie! I am hoping you will bring this recipe or one of your other delicious creations to my link party The Yuck Stop Here. You can find us this week until Sunday evening at 8pm ET at http://mommasangelbaby.com/the-yuck-stops-here-10/ or starting next Tuesday at 8pm ET at http://mommasangelbaby.com/?p=2628. Hope to see you there! HUGS
Thank you so much for the invitation! I will come on over!
I would love to make this for Father’s Day, his favorite…but here is my question. Why do you need to preheat the oven for 350, when the filling is cooked totally on the stove? I understand that at the end you put it in the oven to brown the meringue, but the directions for that call for a 400 degree oven. What am I missing?
Oops! That was to make the pie crust – I stumbled over that………thank you so much for letting know. I’ll go take it out! Thanks for coming by and please come by again.
Thank you so much for your prompt response! Now I c
an’t wait till Father’s Day! 🙂
My mouth was watering as I read about this most delicious looking pie! I have tried to print the recipe several times and keep getting “internet explorer can not deliver this page” which disappoints me greatly! Is there something I am missing or doing incorrectly? I would love to bring this “home” to my 91YO Dad and 88 YO Mom when I go back home to visit for Father’s day! Thank you in advance for taking the time to reply at your convenience! Have a beautiful weekend!
Hi! Thanks for dropping by – I hope you come back often! I asked my daughter and she said you would probably have to use Google Chrome or FoxFire instead of Internet Explorer – then you should be able to print the recipe! Good luck!!
This recipe looks delicious. My husband requested coconut meringue pie for Father’s Day so I’m giving it a try. How do you keep the flour from making tiny lumps in the pudding.? I’m whisking it and it’s helping a little. Maybe with coconut in it the lumps won’t be noticed. Thanks for sharing.
Hi Cindy – thanks so much for dropping by and plase come again – Sorry it took so long to answer but our oldest and our youngest had birthdays yesterday so I was very busy! 🙂 I use a whisk and only had a little flour at a time……it takes a while but it comes out smoother than if you put it all in at once. Other than that, I don’t have a secret except practice! I can’t wait to hear how it went!
Hi Kellie, just found this recipe but and would like to try it but I have a question. The ingredients don’t list flaked coconut but it is in the written recipe to be added, with vanilla, after it is taken off the stove. How much coconut? The recipe also lists 6 tbsps of confectioners sugar but it is not in the written recipe. Is this by any chance the cocount amount?? Thanks!