These coconut cream pies from Duck Dynasty’s Ms. Kay Robertson are perfect for the Thanksgiving feast and holiday dinners.
Coconut Cream Pie
2014-07-02 05:08:50
Yields 2
Kay Robertson of Duck Dynasty shared this recipe for creamy coconut pie!
Ingredients
- 2 Homemade Piecrusts, recipe follows
- 1 cup butter
- 1 (12-ounce) can evaporated milk
- 1 cup whole milk
- 3 cups sugar, divided
- ⅔ cup all-purpose flour
- 1 teaspoon salt
- 6 large eggs, separated
- 2 teaspoons vanilla extract, divided
- 1 (14-ounce) package sweetened shredded coconut, divided
- ⅛ teaspoon cream of tartar
Instructions
- Preheat oven to 350°. On a lightly floured surface, roll out Homemade Piecrusts, and fit into 2 (9-inch) pie plates, fold edges under, and crimp as desired. Line pie plates with parchment paper, and place pie weights on top.
- Bake until crusts begin to set, about 10 minutes. Remove pie weights and parchment paper, and bake until lightly browned, about 8 to 10 minutes more. Let crusts cool on a wire rack 10 to 15 minutes.
- In a medium saucepan, melt butter. Add evaporated milk and whole milk, stirring to combine. Whisk in 2 cups sugar, flour, and salt. Stir continuously until mixture thickens, about 20 minutes.
- In a small bowl, add egg yolks. Pour about ¼ cup milk mixture into yolks and whisk to combine. Stir yolks into remaining milk mixture and cook, stirring constantly, 1 minute.
- Add 1 teaspoon vanilla and all but 1 cup coconut. Divide filling evenly between prepared piecrusts.
- Bake pies until center has set, about 15 to 20 minutes. Cover edges of pie with foil to prevent excess browning, if necessary. Set aside.
- Increase oven to broil.
- Prepare a double-boiler over a saucepan of simmering water. Add egg whites to double-boiler bowl, and beat at high speed with an electric mixer until soft peaks form, 3 to 4 minutes. Gradually beat in remaining 1 cup sugar, cream of tartar, and remaining 1 teaspoons vanilla. After that addition, stiff peaks should have formed. Spread meringue over pie filling. Divide remaining 1 cup coconut between pies, if desired.
- Broil pies until meringue is browned, about 30 seconds. Refrigerate pies at least 4 hours before serving.
Louisiana Cookin' https://louisianacookin.com/
Homemade Piecrusts
2014-07-02 05:15:58
Yields 2
Ingredients
- 2¼ cups all-purpose flour
- ¾ teaspoon salt
- 10 tablespoons unsalted butter, cut into ½-inch cubes and frozen
- 5 tablespoons ice water, or more, as needed
Instructions
- In the work bowl of a food processor, pulse together flour and salt. Add butter and pulse until mixture has pea-sized pieces of butter.
- Add ice water, 1 tablespoon at a time, pulsing after each addition, until dough comes together. Add more cold water, if necessary. Remove from bowl, and place on clean work surface. Separate
- dough into 2 even disks, being careful not to overwork. Wrap tightly in plastic wrap, and refrigerate until firm, 1 to 2 hours or up to overnight.
Louisiana Cookin' https://louisianacookin.com/
