JOHNNY RAY'S COCONUT CREAM PIE

Johnny Ray's Coconut Cream Pie image

Provided by Linda Woodham

Time 50m

Number Of Ingredients 21

THIS MAKES A LOT OF FILLING. YOU CAN GET 2 PIES OR ONE SKY HIGH LIKE AT JOHNNY RAY'S
ONE OR TWO PIE CRUST OF YOUR CHOICE
COCONUT CREAM FILLING:
1 qt half and half
2 c sugar
2/3 c flour
tsp dash of salt
6 egg yolks, reserve whites
1 c coconut, sweetened
4 Tbsp butter, unsalted
2 1/2 tsp vanilla extract
2 TOPPING: 2 PIES
1/4 c toasted coconut for topping
1 qt heavy cream
3/4 c confectioners' sugar
2 tsp vanilla extract
2ND TOPPING
6 egg whites room temp.
1 7 oz. marshmellow cream
3 tsp sugar
2 tsp vanilla extract

Steps:

1. Filling:
2. In heavy sauce pan add milk, sugar, flour, salt cook on med.high heat stirring continuously until it comes to a boil, then boil for 2 min. It will take a while and the filling will be thick.
3. Boil for 2 min. while stirring continuously
4. Remove from heat, add 3 large spoonful of pudding to beaten egg yolks one spoonful at a time mixing well with each addition.
5. Now pour egg yolks into sauce pan and mix well.
6. Bring to a boil and boil for 3 min. Remove from heat add coconut, butter, and vanilla.
7. Pour into pie shell or shells.
8. If using the whipped cream topping, let the filling be cold before topping
9. If using the egg white - marshmallow topping add while hot.
10. TOPPINGS:
11. Frist one: Whip cream add sugar and vanilla until thick with stiff peaks, put 1/2 on each pie. Sprinkle with toasted coconut.
12. Second topping: Whip egg whites until foamy, then add sugar a teaspoon at a time, beat until you have soft peaks, add your marshmallow cream in 3 sections beating well between each addition, then add your vanilla, top pies making sure all your edges are sealed. Brown in 400 degree oven until top is brown then sprinkle toasted coconut on top