Today we had a snow day in New York. Public schools were closed, which means that I didn’t have to get up at 6:45 this morning. Even though the snow is still falling outside I think everything will return to normal tomorrow and by 8:30 am I’ll be back in the classroom with 25 five-year-olds to teach.

This pie comes from Betty Crocker’s Picture Cookbook. A lot of people look down on Betty Crocker, but I love this cookbook. The pies are great, and so are the cookies, and there are some great cakes and quick breads too. What’s more the pictures are totally groovy and there’s all sorts of antiquated advice about pleasing husbands and table service with or without servants (sadly, ours is a no-servant house 100% of the time). Just stay out of the salad section, there’s a little too much aspic in there for my taste.

This particular pie, which they call White Christmas Pie (NYC does look kind of like this pie today, all white and fluffy), is a serious keeper. It reminds me of a pie my grandmother makes, where you fold whipped cream into the custard, rather than laying it on top. This pie has an added boost of airiness from a meringue folded in at the end. It is so light it’s like biting into coconut flavored air.

Coconut Cream Pie
adapted from Betty Crocker’s Picture Cookbook

If you’re using sweetened coconut I might cut down the sugar to maybe 1/3 cup in the custard and 1/4 cup in the meringue.

Baked and cooled 9″ pie shell

1 tbsp gelatin (1 envelope)
1/4 cup cold water
1/2 cup sugar
4 tbsp all-purposeflour
1/2 tsp salt
1-1/2 cups milk
3/4 tsp vanilla
1/4 tsp almond extract
1/2 cup whipping cream, whipped until still
3 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1 cup moist shredded coconut

Soften gelatin in 1/4 cup water, set aside.

In a medium saucepan, whisk together the sugar, flour and salt. Slowly whisk in the milk. Cook over low heat, stirring constantly until it comes to a boil. Boil for 1 minutes. Remove from heat and stir in softened gelatin. Cool.

When partially set, whisk until smooth and stir in the vanilla and almond extracts.

Gently fold in the whipped cream.

Whisk the egg whites and cream of tartar until foamy. Slowly add in the sugar and continue whisking until stiff peaks form.

Gently fold the meringue into the custard.

Gently fold in the coconut.

Pour into the cooled pie shell, sprinkle with extra coconut. Chill until set (about 2 hours).

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