Lunch: Coconut Cream Pie

Recipe by Anne Haynie Collins In 1895, Franklin Baker, a Philadelphia flour miller, received a cargo of coconuts from Cuba in payment for a consignment of flour. When he was unable to sell them, he set up a factory for shredding and drying the coconut me

Ingredients

1 prebaked piecrust
3 large eggs
3/4 c. granulated sugar
6 tbsp. granulated sugar
1/2 c. unbleached all-purpose flour
1/4 tsp. salt
.13 tsp. salt
2 1/2 c. whole milk
1 tbsp. salted butter
1 tsp. vanilla extract
1/2 c. unsweetened shredded coconut
1/4 c. unsweetened shredded coconut

Instructions

Separate the eggs, placing the yolks in a 2-cup glass measure, and the whites in a large mixing bowl.
In a large saucepan, combine 3/4 cup of the sugar, the flour, and 1/4 teaspoon of the salt.
In a separate pan, scald the milk, and then pour it over the dry ingredients, stirring them constantly until everything is well mixed. Place the large saucepan over medium heat, and cook the milk mixture, stirring it constantly, until it is smooth and thick, about 2 minutes. Remove it from the heat.
Whisk the egg yolks well, then stir about 1/2 cup of the hot milk mixture into them. Stir the yolk mixture back into the saucepan. Return the saucepan to medium heat and, stirring the filling constantly, bring it to a boil, then cook it for 1 minute.
To avoid a runny filling, this additional minute of cooking is important. If it’s not done, amylase, an enzyme in the egg yolk, will react with the starch in the flour and thin out the filling.
Remove the filling from the heat, and stir in the butter and the vanilla, then 1/2 cup of the coconut.
Pour the warm filling into the piecrust, and allow it to cool while you make your meringue.
Preheat your oven to 350 degrees F.
Using a clean whisk, whisk the egg whites with the remaining 1/8 teaspoon of salt until the mixture is stiff. Gradually beat in the remaining 6 tablespoons of sugar until the mixture is glossy, and the sugar is dissolved. To determine whether the sugar is dissolved, rub a bit of the meringue between your fingers. If it feels gritty, beat it for a minute longer, then test it again.
Spread the meringue evenly over the pie filling, and seal it to the crust. Sprinkle the meringue with the remaining 1/4 cup of coconut.
Place the pie in the oven, and bake it for 20 minutes, or until the meringue is delicately browned.