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Jacqueline's Coconut Cream Pie

“This recipe has been passed down through my family for generations. My Dad’s mother, who grew up only 20km away from where our farm is today, was well-known for her coconut cream pie. The farm she grew up on is actually where my Dad started milking in 1958. He was a proud Farmers shareholder as well until 2004.” - Jacqueline Bent, A&J Bent Farms Ltd., Proud Farmer-Owner

A&J Bent Farms Ltd., Allen and Jacqueline Bent, Proud Farmer-Owners

Allen and Jacqueline Bent, and their four children - Jennafer, Jonathan, Alanna and Adrian - call Lawrencetown Nova Scotia home. The couple bought the family farm from Allan’s Dad in 1994. They’ve made many upgrades to the property since then, while still maintaining the original house and barn built nearly 100 years ago. A lot has changed since the farm was first built, but like so many homes in Nova Scotia, the kitchen is the source of many wonderful family memories.

 
Ingredients

Filling

  • 2 cups Farmers 2% Milk
  • 1 tbsp Farmers Butter (or Farmers 20/80)
  • ½ tsp vanilla
  • 2 eggs
  • 3 tbsp flour
  • 2 tbsp corn starch
  • 2/3 cup white sugar
  • 1 ½ cups sweetened shredded coconut

Meringue

  • 3 egg whites
  • 3 tbsp white sugar
  • 1/4 cup coconut

Method

1. Place milk in double boiler over medium heat to slightly scald.

2. Add butter, stir until it has melted then add vanilla.

3. Separate eggs and place whites in separate bowl & set aside.

4. Place yolks in another bowl and mix them beat. Gently pour into milk continually mixing while pouring. 

5. Mix dry ingredients together (flour, corn starch and sugar) and pour them into mixture in double boiler. Stir until mixture has thickened, then add coconut and cook for 2 more minutes.

6. Pour into a 9 inch pie crust

 

Meringue

1. Beat egg whites until thick & fluffy.

2. Stir in 3 tablespoons of white sugar beat until smooth.

3. Then stir in ¼ cup of coconut, place on top of pie filling.

4. Place in a 325 degree oven until it is golden brown (about 10 – 15 minutes)

 

 

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