Come to Mama Coconut Cream Pie

We call this one Come to Mama Coconut Cream Pie. Many gals swear it's the ticket to getting him to commit! One bite of our Best Coconut Cream Pie and he'll be on his knees (hopefully proposing). So if it's time for the ultimate romantic gesture consider makeing him one of his own. Remember, when you need a little ammuntion there's nothing like a coconut cream cream pie to do the trick!

12 large graham crackers
4 tablespoon sugar
8 tablespoons butter, melted

4-1/2 cups milk
1-1/2 cups sugar
5 tablespoons corn starch
1/2 teaspoon salt
6 eggs, seperated (the whites get used in the meringue)
9 tablespoons butter
2 tablespoons vanilla
2-1/2 cups sweetened coconut

6 eggs whites (seperate while cold, then let come to room temperature)
2-1/2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar powder
9 tablespoons sugar

1. Make the crust by processing the heck out of the graham crackers.


2. Add sugar and melted butter. Mix well and press into a 10" deep pie tin.


3. Bake crust for 6 minutes in a 375 degree oven.


4. To make filling, combine sugar, corn starch, and salt in a large, heavy sauce pan.


5. Gradually whisk in milk. Cook over medium heat until thick and bubbly.


6. Reduce temp to low and continue to stir for 2 more minutes. Remove from heat.


7. In small mixing bowl, beat egg yolks.


8. Gradually whisk in 1 cup of hot mixture. Stir well and pour back into the sauce pan. Cook over medium heat, stirring constantly until it comes to a gentle boil. Reduce heat to low and continue cooking, while stirring, for 2 minutes.


9. Remove from heat and stir in butter and vanilla until well blended.


10. Stir in 2 cups of coconut.


11. Pour into baked pie shell.


12. To make meringue, pour egg whites into a very clean and dry, large mixing bowl.


13. Mix egg whites, vanilla, and cream of tartar at medium speed until blended. Increase speed to high until soft peaks form.


14. Decrease speed to medium and add sugar 1 tablespoon at a time. Increase speed to high and mix until stiff, glossy peaks form (about 4 minutes).


15. Spoon meringue over the pie filling, being careful to adhere it to the sides. Sprinkle with remaining coconut and bake at 350 degrees for 15 minutes or until the meringue is set and the peaks are golden.


16. Cool completely before refrigerating. Refrigerate for several hours before serving. Then voila! Our Come to Mama Coconut Cream Pie is ready for you!

Follow recipe exactly. Instead of adding coconut to the filling, add 3-4 sliced bananas.

Omit both coconut and banana from the filling.

More Easy Recipes for You: Easy Breakfast Recipes Easy Lunch Recipes Easy Appetizer Recipes Main Dish Recipes Easy Dinner Recipes

Don't forget to read the RELATIONSHIP ADVICE COLUMN that lead to this recipe recommendation! In the battle of the sexes, we've your secret weapon: Trap Him, Feed Him, Keep Him: A Girlfriend's Guide to Happily Ever After. In every issue you'll get advice your girlfriends want to give, but can't. When you're ready to be smart about love, we're right here. Don't miss an issue, subscribe today.