Recipe: Fresh Coconut Pie, Coconut Meringue Pie, Coconut Custard Pie, Buttermilk Coconut Pie

Fresh Coconut Cream Pie

1/4 cup all-purpose flour
2 1/2 tablespoons cornstarch
1 egg
1 egg yolk
1 3/4 cups milk
1/2 cup white sugar
1/4 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
2 egg whites
1/4 cup white sugar
1 (9 inch) pie shell, baked
2 cups fresh shredded coconut

1 In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.

2 In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.

3 Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.
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Coconut Meringue Pie

3 cups milk, scalded
1/2 cup sugar
1 tablespoon butter
Pinch of salt
1/4 cup grated fresh coconut
5 tablespoons corn starch mixed in 1/2 cup of cold water
4 egg yolks
1/4 cup vanilla
9-inch pie shell, cooled

Combine milk, sugar, butter, salt, and grated coconut in a saucepan.
Let the mixture come to a near boil, stirring occasionally.
Mix cornstarch with 1/2 cup water, add to hot milk, and continue cooking until thickened.

Beat egg yolks.
Add a little of the hot mixture to egg yolks stirring and then add yolks to the rest of the milk mixture, keep stirring.
Add vanilla.
Cook for three more minutes.
Cool slightly.
Pour mixture into pie shell.

Top with your favorite meringue recipe (a meringue recipe follows).

Place in a 400 degree oven for 10 minutes or until meringue is brown.
Chill thoroughly before serving.

Meringue:

6 egg whites
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cream of tartar (optional)
Grated fresh coconut for garnish

Beat egg whites and salt until soft peaks form.
Gradually beat in sugar until meringue is smooth and stands firm.
Stir in vanilla and cream of tartar.
Cover pie with this mixture.
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Coconut Custard Pie

3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter or margarine, melted
3 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
1 unbaked 9-inch pie shell

Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
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Buttermilk Coconut Pie

1/4 cup butter or margarine
1 cup sugar
2 Tablespoons all-purpose flour
Dash of salt
4 eggs, beaten lightly
1 cup buttermilk
2 teaspoons vanilla extract
1 cup grated fresh coconut

Melt butter or margarine. Remove from heat and stir in sugar, flour, and salt. Add the beaten eggs, vanilla, and buttermilk and stir till well blended. Stir in coconut. Pour into unbaked pie shell. Bake in 350-degree oven approximately 45 minutes, or until set and lightly browned.

Note: Pie will puff up as it bakes, then sink some as it cools. Can be served at room temperature or chilled. Serve topped with dollop of whipped cream and sprinkle of coconut.