Daddy's Favorite Pie

Took some flowers to my Daddy's  and Mother's grave yesterday which made me think about them.  Daddy would have been 91 years old on May 15th if he had lived.  He was a big man-- 6ft. 2 in., but his heart was as big as he was.  Daddy was sweet and kind and loved to talk.  At the end of his life he had Alzheimer's so he lost his ability to communicate with others.  I am sure he hated that  most of all.  Daddy was also the finest Christian I have ever known.  He was one that read the Bible and lived by the Words.  Another thing that Alzheimer's took from him was his ability to pray.  He loved to pray and he did a great job of it.

The very first thing I ever cooked was for daddy.  I wanted to surprise him with coconut cream pie which was his favorite.  So I found the recipe and I attempted to make my daddy's favorite dessert.  OOPS!! It was terrible.  I scorched the milk and of course the pie was terrible.  However, my sweet daddy ate his piece without ever saying a word.  When I tasted it, I cried this is awful!!! WHy didn't you tell me?  He laughed and said this is the best pie I have ever had because you made it.  He ate the rest of the pie when no one else in the family would touch it.  Now that is a sweet man!!!

Below is his favorite pie done the correct way.

Coconut Cream Pie

Ingredients

·         2/3 cup sugar

·         1/4 cup cornstarch

·         1/4 teaspoon salt

·         2 cups milk

·         3 egg yolks, lightly beaten

·         1 cup flaked coconut, finely chopped

·         2 tablespoons butter

·         1/2 teaspoon vanilla extract

·         1 (9 inch) pastry shell, baked

·         MERINGUE:

·         3 egg whites

·         1/4 teaspoon cream of tartar

·         6 tablespoons sugar

·         1/2 cup flaked coconut

Directions

1.     In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

2.     For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.

3.     Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.