The Eckert's Coconut Cream Pie

Many families look forward to celebrating the holidays, not only to be surrounded by friends and loved ones, but also to dig into those once-a-year family-favorite recipe creations. You know the recipes I’m talking about—aunt Linda’s famous Apple Walnut Pie or Grandma’s Oyster Dressing—that make your mouth water just thinking about them. Although our family delights in exploring new variations of pumpkin and apple desserts and often presents an array of new recipes at family gatherings, the classic Eckert's Coconut Cream Pie has held its appeal throughout the years and is a MUST at our holiday gatherings.

Put this scrumptious pie on your holiday dessert table and there’s no going back!

Coconut Cream Pie

Filling
2 ½ cups whole milk
¾ cup granulated sugar
2 Tbs flour
2 ½ Tbs cornstarch
¼ tsp salt
2 egg yolks, lightly beaten
1 tsp vanilla

Meringue
4 egg whites
4 Tbs granulated sugar
9” pie shell, prebaked
½ cup coconut flakes

 To prepare filling: Reserve 2 tablespoons of milk and set aside. Pour remaining milk into the top of a double boiler and bring to a boil. In a small bowl, combine reserved milk, sugar, flour, cornstarch and salt; mix well. Add egg yolks and stir until smooth. While milk is still boiling, add egg mixture and stir to thicken. Remove from heat and stir in vanilla.

To prepare meringue: In a mixing bowl, beat egg whites until stiff; add sugar, one tablespoon at a time and continue to beat until stiff; add sugar, one tablespoon at a time and continue to beat until peaks form. Pour filling into pie shell; add coconut to filling stirring gently. Spread meringue on top. Bake at 325 degrees for 20 minutes or until meringue is golden brown.