As a self-proclaimed dessert enthusiast, there’s nothing I love more than a creamy, dreamy pie. And when it comes to classic pies, two stand out in my mind: the sublime Coconut Cream Pie and the tangy Lemon Meringue Pie. In this recipe, I’m sharing my take on the Coconut Cream Pie, a dessert that holds a special place in my heart, and providing an easy variant to turn it into a Lemon Meringue Pie. Both these pies have stood the test of time, reminding me of my grandmother’s kitchen and the joy of family gatherings. Coconut Cream Pie, with its rich and creamy filling, topped with a cloud of whipped cream and a generous sprinkle of toasted coconut flakes, is a true delight for the senses. The Lemon Meringue Pie, on the other hand, is a perfect balance of sweet and tart with its luscious lemon filling and fluffy meringue topping. This recipe is straightforward and uses simple ingredients that you likely already have in your pantry. Remember, the key to a great pie is patience and love. So put on your apron, preheat your oven, and let’s get baking!
Ingredients
- 3 eggs, separated
- 4 Tbsp. cornstarch
- 2 c. milk
- 2 Tbsp. butter
- 1 1/2 c. sugar
- 1 Tbsp. coconut flavoring
- 1 unbaked pie shell
Baking Instructions
- Note:
- For lemon pie, use 1 1/2 cups milk and 1/2 cup ReaLemon, no flavoring.
Calorie: 600
Total cooking time: 1 hour
Difficulty level: Medium
The Great Pie Experiment: Coconut Cream or Lemon Meringue?
Well, there I was in my kitchen, faced with a serious dilemma. What kind of pie to make? Coconut Cream or Lemon Meringue? It was like Sophie’s Choice of desserts. I mean, how does one choose between the tropical decadence of coconut cream and the bright, tangy allure of lemon meringue?
The Ingredients We Trust
The ingredients for this life-altering decision were lined up on my counter: 3 eggs, separated (I swear they were arguing about who was the best egg when I left the room), 4 Tbsp. of cornstarch (the secret weapon for any good pie), 2 cups of milk (the unsung hero in creamy pie fillings), 2 Tbsp. of butter (because butter makes everything better), 1 1/2 cups of sugar (sweet, sweet sugar), 1 Tbsp. of coconut flavoring (if I decided to go tropical), and 1 unbaked pie shell (ready for whatever filling I chose).
The Process: A Dance of Ingredients
So, I rolled up my sleeves, put on my ‘Kiss the Cook’ apron, and got to work. As I separated the eggs, I could almost hear the yolks taunting the whites, “You’ll never be as rich and creamy as us!” But I knew better. The whites, when whipped into a frenzy, would create a fluffy meringue that would make any pie proud.
Next, I whisked the cornstarch into the milk. It’s a bit like trying to convince a cat to take a bath. It doesn’t want to mix, but with a little patience and a lot of whisking, it eventually gives in. The butter and sugar joined the party, melting into the milk and cornstarch mixture, creating a sweet and creamy concoction that was the base of my pie filling.
Coconut Cream vs. Lemon Meringue: The Final Showdown
Now came the moment of truth. Do I add the coconut flavoring or swap the milk for 1 1/2 cups of milk and 1/2 cup of ReaLemon? I mean, the coconut flavoring was there, enticing me with its tropical promise, but the ReaLemon was calling my name like a siren on a rock.
In the end, I decided to flip a coin. Heads, Coconut Cream; tails, Lemon Meringue. As the coin spun in the air, I realized I had no idea which side was heads and which was tails. So, I called it in the air, “Coconut!” The coin landed… and rolled under the fridge.
The Verdict: A Surprise Twist
So, there I was, on my hands and knees, trying to fish a coin out from under the fridge, when I had an epiphany. Why not both? Why not a coconut cream pie with a lemon meringue topping? It was a culinary stroke of genius, if I do say so myself.
I added the coconut flavoring to my filling, poured it into the shell, and while it baked, I whipped up a meringue with the egg whites and added a dash of the ReaLemon for a subtle tang. The end result was a perfect blend of tropical indulgence and citrus brightness.
In conclusion, sometimes the best choice is not to choose at all. Why settle for one when you can have both? And, if anyone ever asks you whether you prefer coconut cream or lemon meringue, just smile knowingly and say, “Yes.” Because in the world of pie, there are no wrong answers, only delicious possibilities.
