Mmm-mmm. Coconut cream pie.
I posted a picture of a coconut cream pie I was making for a church dinner on Facebook and was amazed at how many friends responded with “That’s my favorite.”
I made this pie and a lemon meringue pie for a dinner I was hosting for the elders of our church and their wives, and our staff. It was my Christmas gift to them with a heartfelt thanks for all they do and all they are.
Church leaders bear more burdens than the average pew sitter will ever know. There is worry over the church budget and security issues. Each week, leadership looks over the congregation and knows the confidential hurt and pain so many face. Then there’s the constant line of complaints – some legitimate and some so paltry, leaders don’t know if they should laugh or cry—but each must be taken seriously because it’s important to that dear brother or sister.
So, yeah, a pasta dinner with homemade rolls, Seven Layer Salad, and 2 pies seems like a small way to say thank you to such an awesome group of men and women. But I’ll tell you this. It means the world to them to have folks come alongside them and say, “Thank you for what you do. I’m praying for you and you are doing a good job.”
Here’s my recipe for Coconut Cream Pie. One person asked if it was more than coconut sprinkled in vanilla pudding. Sorry to say, that’s what my recipe is, but I’ve found the secret to a good coconut cream pie is to make a homemade pudding base, be generous with the coconut, and buy a fresh bag of a good quality name brand coconut.
Maybe you can share your results with your church staff or lay leadership.
What’s your favorite way to bless your church leadership?
What’s your favorite food gift at Christmas?
Coconut Cream Pie
- 1 10-inch single pie crust, baked
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 1/2 cups milk
- 1 tsp vanilla
- 2 Tbsp margarine or butter
- 1 1/3 cup coconut
- 3 eggs, separated
- 1/4 tsp cream of tartar
- 1/4 cup sugar
- In a heavy saucepan, mix the 1/3 c sugar and cornstarch. Add milk slowly and mix well. Stir over medium heat, until mixture reaches a boil.
- Separate eggs; beat egg yolks in bowl. Add about ½ cup of the hot pudding mixture to the egg yolks, a tablespoon at a time, beating well each time. Add egg mixture into pudding mixture. Allow to boil, stirring constantly 2 minutes. Remove from heat. Add margarine, vanilla, and 1 cup flaked coconut.
- Beat egg whites to soft peaks. Add cream of tartar and sugar; beat to stiff peaks. Pour pudding mixture into pie shell. Top with meringue, sealing to edges. Sprinkle 1/3 cup coconut on top.
- Bake in 350 degree oven for 7-10 minutes, watching carefully and rotating pie if needed. Remove promptly when meringue peaks are lightly browned.