prep: 30 minutes, plus 2 hours chilling
cook: 35 minutes
cool: 45 minutes
Chip’s aunt Opal and her husband, Curly, owned a small restaurant in Archer City, Texas, known for its homemade desserts. You may be familiar with Aunt Opal’s Banana Pudding, which I had in my first cookbook. Every dessert I’ve ever tasted from her collection of recipes has been so delicious, I knew I had to share another here.
filling
⅔ cup sugar
¼ cup cornstarch
½ teaspoon kosher salt
3 cups whole milk
4 large egg yolks
1 tablespoon unsalted butter
1½ teaspoons pure vanilla extract
½ teaspoon coconut extract
½ cup sweetened shredded coconut
1 prebaked 9-inch pie crust, homemade or store-bought
meringue
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
6 tablespoons sugar
½ teaspoon pure vanilla extract
1. To make the filling: In a medium saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk and bring to a simmer over medium heat, whisking occasionally. Remove from the heat.
2. In a medium bowl, lightly whisk the egg yolks. Slowly add half of the hot milk mixture, whisking constantly, then whisk in the rest. Return the mixture to the saucepan and bring it to a boil over medium heat. Cook, whisking constantly, until the mixture thickens, about 1 minute. It should have the consistency of pudding.
3. Remove from the heat and stir in the butter, vanilla, coconut extract, and shredded coconut.
4. Pour the filling into the prepared pie crust. Place plastic wrap directly over the filling to keep it from forming a “skin.” Refrigerate until well chilled, about 2 hours.
5. When the pie is fully chilled, preheat the oven to 350°F.
6. Meanwhile, to make the meringue: In a medium bowl, with an electric mixer fitted with the whisk, whip the egg whites on medium-low speed until frothy, then add the cream of tartar. Increase the speed to medium-high and whip until fluffy, about 1 minute. With the mixer running, slowly add the sugar. Continue whipping until the mixture becomes glossy and holds stiff peaks, about 4 minutes. Add the vanilla and mix gently and thoroughly.
7. Top the entire pie filling with the meringue.
8. Bake until the meringue begins to brown, about 15 minutes.
9. Let cool, then refrigerate until chilled, about 45 minutes. Store in the refrigerator for up to 2 days.
Makes one 9-inch pie