Birthday pie

On Sunday my dear husband had a loose plan for making a pie for my birthday as a family but I decided that sounded more like a disaster waiting to happen than a bonding family experience! So, yesterday while the children were playing and Tripp was at work I decided to make the pie. What an experience. . .the recipe was written down incorrectly which proved a little challenging. But I was up for the challenge and after an 1 1/2 hours that seemed like an eternity my long awaited coconut cream pie was done. Happy Birthday to me! :)

YUMMY!

Here's my Mom's recipe if you want to try it out!

Coconut Cream Pie

• 2 cups milk
• 1 cup sugar
• 1/2 cup all purpose flour
• 3 eggs, separated--use yolks for pie
• Pinch salt
• 3 T butter
• 1 tsp vanilla
• 1 cup shredded coconut (do not pack)

Mix dry ingredients well, add milk and egg yolks and stir until blended on top of double boiler (sauce pan will also work). Cook over low heat, stirring constantly until thick (when you can make a track with your spoon that disappears slowly). Remove from heat and add butter, vanilla and coconut. Pour into baked, deep dish pie shell.

Meringue topping:

• 3 egg whites
• 6 T sugar
• Pinch cream of tartar (salt will also work)

Beat egg whites in a metal or glass bowl at high speed until foamy and white. Add sugar slowly and cream of tartar. Continue beating until stiff (meringue will form soft peaks when beater is pulled out). Spread meringue on top of pie filling. Cook at 400F for 12-15 minutes or until peaks are golden brown. Store pie in refrigerator.