Trina Amos' Coconut Cream Pie

On today's show, I mentioned that I would be sharing some Blue Ribbon recipes from the Kentucky State Fair.  The winning pie recipe went to Trina Amos' Coconut Cream Pie.   She has been entering her delicious creations into the Kentucky State Fair for three years, and she has won ribbons before.  

“When I got married, I had a friend who made pies a lot,” Amos said, “and she taught me to make meringue pies. Coconut is the family favorite. I take it for special occasions and birthdays. My husband is more of a pie person for birthdays than he is for cake.” Trina Amos

Ingredients:

For pie crust:

• 2 cups flour 

• 1 teaspoon salt 

• 2/3 cup lard 

• 6 tablespoons ice cold water

For filling:

• 1 1/2 cups sugar 

• 1/2 cup flour 

• 2 1/2 cups milk 

• 4 egg yolks, slightly beaten (save whites for meringue) 

• 2 tablespoons butter 

• 2 teaspoons vanilla 

• 1 cup flaked coconut plus 2 tablespoons to garnish meringue

For meringue:

• 4 egg whites 

• 1/4 teaspoon cream of tartar 

• 1 teaspoon vanilla 

• 8 tablespoons sugar

Directions:

To make crust:

Heat oven to 450 degrees. Mix flour and salt in a large bowl. Cut in lard with pastry blender until mixture resembles coarse meal. Add 1/4 cup of the water, and with a fork, blend in well. Add up to 2 tablespoons more water if necessary to make a workable dough.

Form mixture into a ball and divide in half. Wrap one in plastic and freeze for later. Roll out second ball, fit in pie plate, crimp edges if you wish and prick bottom with a fork. Line crust with aluminum foil, fill with pie weights and bake 9 to 11 minutes until light golden brown. Remove foil and weights and return to oven another 2 minutes or so to brown bottom. Cool completely.

In a saucepan, combine sugar and flour. Beat egg yolks into the milk, and add to pan. Cook over medium heat, stirring, until mixture comes to a boil. Boil three minutes, stirring. Remove from heat; stir in butter, vanilla and coconut. Pour into prepared pie crust and top with meringue.

To make meringue:

Beat egg whites, cream of tartar and vanilla until soft peaks form. Beat in sugar one tablespoon at a time until stiff peaks form. Top hot pie filling with meringue, making sure to seal edges of crust. Garnish with 2 or 3 tablespoons flaked coconut. Bake in a 300-degree oven for 20 minutes or so, until meringue is lightly browned. Serves 8.