The World’s BEST Coconut Cream Pie

#cooking #coconutcream #holidaybaking

Here is the link to this recipe: https://copykat.com/lubys-coconut-meringue-pie/#recipe

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Well, good morning and welcome to another edition of Nurse Debbie. Today is the day before Thanksgiving. And right now, Brian is over there clearing the house out. He’s going to take all the fall decorations down and he’s going to put up our Christmas tree today. So, super excited for that. I’m going to help him a little bit off and on. But I have been telling you guys that I make a very amazing coconut cream pie. I’ve had people at work say, “Please bring us one. We want to try it.” And um Brian’s family is going to get to try it tomorrow. Cuz And so will Brian cuz I am making it. Brian is not a fan of coconut, but I guarantee you he will like my pie. At least I’m hoping he will. I heard it’s world famous. It is world famous. I have made it for every holiday for about the last 20 years. Literally have made my coconut cream pie. My dad already is upset that he doesn’t get his this year. So when I go home for Christmas, literally my daughter may have all the ingredients and say, “Make it, mom.” Um, so anyway, I’m going to take you through how I make it, what I do. There is a restaurant in Texas. I don’t know if they’re still there, but it’s called Lubies. Last time I was there, it was there. It’s called Lubies and it is a cafeteria style restaurant. You go up, you walk along, you pick out what you want, put it on your plate, and you go and sit and eat. They had the most amazing uh coconut cream pie when I was growing up. And I always wanted the recipe. So, I went online when you finally could go online and I searched Luby’s coconut cream pie and all they had was a copycat of it. That is the recipe I make. It is online. I will try to leave the link to that actual recipe and you can just click on the link and get it. But right now, I’m going to start making it. It takes a lot of steps. Um, I do have, if you can see over there, my KitchenAid mixer is now in the house. I think Brian realized how valuable it was and we put it upstairs. Um, a lot of it is done on the cook top. So, I’m going to today I’ve got to get all the ingredients done on the cook top. Um, I’ve got to get the pie crust baked and then once the the ingredients are done on the cook top, we pour those into the pie crust and then those go in the fridge till tomorrow. Tomorrow morning when I wake up, I will finish this video because that is when I will mering the pies. We will add the shredded coconut on top and then we will bake them in the oven and brown them and then the pies will be done. But today we’re going to do the first half of the recipe. One other thing I’m going to make with you is I’m going to make my angled eggs. I don’t like the name doubled eggs. I’ve always called them my angled eggs. I will make those with you as well. I have a really good hack for having your eggs peel very easily. Uh Brian and I take I take a bold egg every night to work. Brian takes my eggs with him to work. And the one thing we love is they are so easy to peel. Right, Brian? Yes. They’re really good. Very easy to peel. So, I’m going to show you what I do and how I do that so that every time my eggs come out good. So, let me grab all my ingredients and we will start cooking. All right. What you don’t know is I screwed up. I have not made my pies in probably a couple years. So, I messed up the first time. I started mixing my ingredients before I did a step. So, we had to run I had to run to the grocery store and get another little thing of half and half. Um, I already used most of it. But anyway, I have enough. I had enough for four cups, but I need five. So, I got to get another cup out of here. But anyway, what you do is you take half and half. Any brand of half and half will do. You get five cups of half and half. And then you pour them. Hang on. My sauce pan. Wipe it out. It still has some stuff in it. Okay. Now we’re good. All right. So, we’re going to put four cups in of half and half. I’m sorry. Four cups of half and half in. And then I’m going to come over here and get one more cup of half and half. And if you have a measuring cup that kind of fogs up, it’s kind of hard to see that next cup of half and half. But there we go. That should be Yeah, that’s one more cup of half and half I’m going to add to it. I am then going to grab a half a stick of butter out of the fridge, cut it up into tablespoons, add that to it, and then I will come back. All right, so I got the five basically it’s 5 tablespoons of butter. Just going to add it into the mixture here. And then this needs to boil. Once this starts boiling, at the same time, I’m going to be mixing, uh, the sugar, the corn starch, the eggs, um, and salt, I believe. I’ll show you the ingredients in a minute when I do them. We’ll mix those up. We’ll add them to this. We’ll stir, bring it to a boil, and then we will add coconut. We will add a lot of stuff. So, I will be back to show you all that. Right now, we are filming another video simultaneously, and I need to go help fry them with something. So, I will be back to do this in just a minute. All right, guys. What I haven’t been telling you, because I showed this on the video I deleted. Um, I got my recipe a long time ago. And what I’m doing, um, I had to look through my photos. You can see the or the yellow. That’s where I typed in coconut to search it. So, while ago, I am I put in my five cups of uh, half and half. I put in my half a stick of butter and I added the sugar. The sugar was not supposed to go in there, so it messed up my recipe. So we started over right now that is going on the stove. That is the butter and the half and half over here. We are going to mix. I just put in one cup of sugar. I need one cup of sugar. I need three large eggs. So we’re going to do our eggs. I usually will do my eggs not over what I’m cooking because just in case a piece of shell come cuts in. But you know what? today. I’m not going to do that. I think I’m going to do Okay, so that’s two. And we need one more egg. Meanwhile, Brian is trying to find the lights on the Christmas tree. We just got our tree up. That video will be on Adventures with Brian and Debbie and will probably already be airing right now. All right, I got to get the egg off my hands. Okay, so we now have the eggs in here. We have the sugar. I’ve got to add some corn starch. Uh, a4 a cup of corn starch. I love these little measuring cups I have. They’re magnetized. I got these at Costco. I absolutely love them. Let me see if I can get my cornstarch in here. I’ve got um Let me add a little bit more. Let me get a spoon cuz I want to get I’ve never used these kind of things. I had all my Pampered Chef stuff in Texas, but uh I don’t have most of them. Sorry, that is my my friends all texting today. Okay, we got a four a cup of cornstarch going in. Then we need some salt. How much salt do we need? Oh, we need a teaspoon of vanilla. I do have my measuring spoons over here. This is a teaspoon of vanilla. Now, we got this. This is pure vanilla uh extract. I think I want to say this either came I think this may have came from Aldi. Remember that song? A teaspoon of sugar helps the medicine. Yes, I do know that song, baby. That is from that from Mary Poppins. Mary Poppins. That’s a Christmas movie, isn’t it? I think so. Is that what now? Christmas movie. No, that’s not a Christmas movie. Oh, she just had her bag of stuff. It wasn’t a Christmas bag of stuff. Okay, so the vanilla’s in. Now we need a four a teaspoon four a teaspoon of salt. So let me find my fourth. Do I even have a fourth? I have a half. I have a one. I may not have a fourth. Maybe I left it up here. Oh, I got it right here. Half fourth a teaspoon of salt. And I think this one I’m going to have to pour it. You know what? I’m going to pour this one over here. I don’t want to make a mess. And I did. But we made it in the sink. So, we’re going to add a teaspoon of salt. And I think that is all we add to this. It is. And I’m going to whisk this all together. Do I have a whisk? I have a whisk. I even have a Pampered Chef whisk. Yay. So, we whisk this all together, the cornstarch, the sugar, the eggs, the salt, and the vanilla. And you whisk it all together till it’s a nice yellow mixture. And then when the uh half and half and butter starts to boil, we will slowly add this to the mixture. Then we are going to add the mini marshmallows and the coconut. So, I’m going to keep on mixing this and when that gets done, I will come back. All right, guys. My mixture is almost to a boil. So, we’re getting pretty close. Let me show you what I’ve got here. I’ve got one cup of marshmallows, the little miniature marshmallows. I have 3/4 of a cup of shredded coconut. And then that mixture, I’ve now got it. I don’t if you can see it. It’s good and mixed. The main thing you want to do is get that corn starch all down. So, I’ve got all that. So, as soon as this boils, we’re going to add that. I do want to show it to you when I do it because it does make a little bit of a mess if you don’t do it in the specific order you have to do it. Once this starts boiling, I’ve got to add this mixture really um quickly. Let me get the um pie crush out of the oven. The center of them popped up. I don’t know why that did that. Hopefully, they’re going to go down. I’m sure they will. I did poke them good. I don’t know why, but anyway, that’s my pie crust. You can see them there that the pies will go into. Hopefully, that’s going to lay down. I don’t know why it’s doing that. Okay, so this is boiling now. So, what we’re going to do, let me turn off my oven off. All right. We’re going to add this mixture. And let me see. Let me get it at an angle where you can see it. All right. You know what? Let me see if I can angle it up and and angle it down. Let’s see. Yeah, there you go. Now you can see it. All right. Oh, hang on. Okay, I got it. All right, y’all ready? We got to add a little bit of this and we got to mix cuz basically this thing wants to come boiling up out of your pan. So, you got to add it pretty quickly. And once you get it all added to it, I like try to scrape as much as I can. So, you get as much of it in there as you can. And then you’re going to stir it constantly for 1 minute. and it’ll start getting the look of a coconut cream pie when you do this. Um, anyway, but I just It says to do it for a minute, and that’s what I’m doing. And then once it does, which where is my phone? Oh, there it is. I want to make sure that I do it for the right amount of time. uh 1 minute and then constantly cook stirring constantly about 1 minute or so. That’s okay. Then add the mini marshmallows in the coconut. Cook and stir until it all comes down. Okay, that looks very well mixed and incorporated. All right, guys. Here we go. We are going to add the coconut and then we are going to add the marshmallows. Okay. And then all of that just gets mixed in. This is going to thicken it. This is one of those things when you pour it in the pie, you hope you have some extra so you can eat it. It’s that good. Um, but let me mix this up. Put that down. Brian is now getting stuff, Christmas stuff out of We have a little storage unit out on our patio and he is pulling this stuff out. We are knocking stuff out today. We’re going to go eat at Texas Roadhouse. Um, but we decided not to. We’re just gonna do Five Guys. We love Five Guys. So, we’re gonna eat that today. We’re gonna have all this amazing food tomorrow. I don’t even know what all we’re eating. Uh, I heard we’re having a honeybaked ham and chicken instead of turkey. So, I don’t know. This will be my first time at a, you know, Brian’s family, not my family. So, it’s going to be interesting. Okay. So, we’re just going to cook this till it’s well mixed, which it really almost is well mixed. This looks so incredible. So incredible. I absolutely love this stuff. All right, since that is cooked down, I’m going to turn my my uh burner off because I need to make sure my pies are going to the crust is going to lay down. I don’t know why they’re poofy right now. lay down. Um because I don’t want this has to all fit in it. All right, let me turn off the camera and let me fix my pie crust. All right, guys. This is where it gets a little hairy. Okay, I am going to pour this into each crust. Okay, we’re going to put a little more in this one. Add a little more to this one. Okay. All right. Um I don’t know if you can see this. There you go. I just like to make sure it’s kind of leveled out. And then what you’re going to do, this whole thing has to go in the fridge. And our fridge is so full. I don’t know where this is going to go. But anyway, both of these cool in the refrigerator till tomorrow morning. When they’re done in the morning, we’ll put the mering on it. But for now, these are done. All right, guys. The pies are in the refrigerator. What I did is my big drawer in the bottom, I just pulled it out, took everything else out, put it in other drawers, and put my pies in there. So, they should be fine. Right now I am making my eggs. I told you I was also going to make angled eggs. I have 10 eggs in there cooking. They What I do with my eggs is I bring them to a boil and once they start boiling, I set a timer for 10 minutes. That usually makes the eggs the perfect consistency for a boiled egg. If you like a hard-boiled egg, which Brian and I, that’s what we eat. We think they’re really You like this the consistency of the egg, right? Yes. That was perfect. Yeah. So, I think they turn out perfect that way. 10 minutes and then when they’re done, I’ll show you my hack for the peeling to come off really easy. Um, right now I’m waiting for them to boil. As soon as they do, I will set the timer for 10 minutes and then I’ll show you what I do afterwards. It didn’t go. All right, guys. This is my hack for the eggs. My eggs just got done. I take them and I put them in a bowl. This is a clean bowl. I’ve been doing dishes as I go. Um, I put all my eggs in here and then once they’re all in here, I go over to my fridge and I cover them in ice. And I leave them like that for at least an hour in the ice bath. And then once the ice bath is done, then you can just put them in your fridge and use them as you go. But I’ll come back. I’ll show you how much ice I use. All right. When I say an ice bath, I mean an ice bath. You can see that I cover them completely in ice and I just leave them on the counter and let them sit. Uh Brian and I are going to go get lunch. Um and then when I come back I’m going to let them I’m probably going to let them set two or three hours today. I’m not in a rush and then I will put together my angled eggs for you guys later today and you can see what all I put in my eggs. Uh I don’t put mustard. Um I’m not a mustard person. Um, I do use mayo, I use lemon juice, I use some salt and uh, paprika. So, anyway, they’re going to be really good. So, anyway, I will show them to you. I only did 10 eggs because that will make 20 of the eggs, and I think that’s going to be more than enough for us. We’ll probably even have some we can bring home. So, anyway, I’ll show you that later. We got to get some lunch. All right, guys. We just got back from eating lunch, which was really, really good. I don’t know if any of you go go to Five Guys, but we absolutely love it. Super good. We did stop at a few places, Lowe’s, Kirkland’s, Aldi’s, and uh we picked up some stuff, some really good stuff. So, that will be on Adventures with Brian and Debbie. Um Brian is pretty much filming that one today while I’m doing the cooking. Anyway, um we got home and see how I told you the eggs will the ice will just melt with the eggs. That’s great. I’m going to pour off all the water and then I will um actually I can show you right now. Let me pour off all the water. I’m going to get one of these eggs cuz I’ve got to I got to peel all of them. But I just want to show you how well these peel. Look at this. They just Can you see this? The peeling just comes right off. It’s so cool. Um, made a little bit of a mess on the floor, but look, that quick. And the eggs are perfectly peeled. Um, so I’ve got nine more of these to do. I’m going to do all these and then I’ll show you what I do with them after they’re done. All right, guys. I just finished shelling all the eggs. They all came out perfect. And I do mean perfect. Didn’t take me long at all. Um, I have here now, let me see if I can turn this down. I have my cutting board here. What I am going to do is I’m going to take each egg and I’m going to cut it longwise. Show you that the yolks are perfect. I’m seriously guys, 10 minutes boiling eggs are perfect every time. And then I take that out, all the yolk, and put it in the bowl. So, those come out perfectly. Um, I’ll do one more and show you how I do it. And then, um, I am going to do the rest of them off camera and then I’ll show you how I mix up all the insides that go in them. And yeah, look how perfect they come out. The eggs smell like farts. Yeah, Brian says that. I don’t know what they smell like, but he says eggs smell like farts. Sorry, guys. I’ll be back. All right, all the eggs are in here. Look, that’s all my half of my eggs. And then that’s all what’s gonna get stuffed. So, what I’m gonna do now is I’m gonna smash all these eggs and then I will put in the ingredients. And let me show you what I do. I just take a fork and I just go to town on them. And I just get them as good and mashed as I can. And then the things I add to this guys, I add mayonnaise because that is the best with this that I’ve come across. Lemon juice and salt. And literally that is all that goes in these eggs. It’s not a lot. And um anyway, I’m going to smash them as good as I can. And as soon as they’re done, I’ll get the ingredients and I’ll show you how much I add to this. These are 10 eggs. So, I’m doing this based on 10 eggs. And my recipe is in my head, so it will be good. Hold on. All right. Here we go. All right, guys. My recipe that I used to make when I was a little kid. I made I’ve been making these since I was a kid, and I kid you not, I had a little Betty Crocker kid cookbook that I used to make these eggs, and I’ve been doing it ever since. Now, it was based on using six eggs. And what it said was a tablespoon for every uh three tablespoons for six eggs. So what I’m gonna do, I’m gonna do five tablespoons for 10 eggs of the mayo. The salt is a teaspoon of salt. Doesn’t matter what I really do. Usually I do a little bit less if it’s less than 12, and I use only a half if it’s six. I’ve never done six ever because I have a family that loves these eggs. Um, and then I’m going to add to taste the lemon juice. Um, most of the time I do about a teaspoon. I think that really works, but we will see. I have to see the consistency of the mixture. So, let me just show you. Um, we’re going to do the mayonnaise. Don’t tell. I got miracle up. That is my favorite. That’s what I love. A lot of people don’t. This is one. I’m going to do five of these. So, that’s two. And a lot of times I eyeball it. I’ll be honest with you, I don’t get it exact. That’s three. There’s four. And we’re going to do one more. Five. Okay. So, that is all of my And then let me get the little bit off of it here. That is all the mayo you add. Let me throw that in there. I mix this really well. And when it combines with the egg, it starts to thicken it up a little bit. You want to do enough mixture so that you have enough to put in each one of these eggs cuz you don’t want to have an egg that doesn’t have it. I used to have a um like a thing that I could put this in that was Pampered Chef and I could fill it up and then I could just squirt it in the eggs. I don’t know where that is. I don’t think I have it here. Anyway, okay, that is the mayo. Then we’re going to add I’m probably just going to do it to I’m just going to put some in my hand. Normally I do about a teaspoon of salt and that’s probably it. I’m just going to sprinkle that all over. And then we’re going to mix that in there really good. And I almost forgot. We do use a little bit of pepper. And I just sprinkle the pepper just to give it a little bit of seasoning. So, we got the salt. We got the pepper. I may do a just a little bit more salt. I don’t know. Salt’s good on eggs. Brian eats Do you eat salt on your eggs still? Salt and pepper. Salt and pepper every time. I just eat mine plain. He adds salt and pepper to his. Okay. Then you can see the consistency. Now, the fun part, the lemon juice. Lemon juice. A. And of course, I just bought this little one cuz I don’t need a lot of lemon juice and I don’t use lemon juice for very many things. So, this can sit in my fridge for a while. Astro’s ornaments. Hey, hush. Anyway, we’re Oh, good grief. Okay, well, that just squirted kind of a weird way. Um, yeah, that squirted my stove. Let’s see if that’s enough. The lemon juice just adds a little kick to it. I think that’s probably enough. Okay, so this is my mixture. I think this is going to be perfect. Now, I don’t want to put too much in the eggs cuz I want to I want it to be enough. But I’m going to put some. Then I just fill my eggs. And if you’ve made these in your life, you know, you just kind of eyeball it. Um, but yeah. So, just fill them. And then I’ve got a 9 by13 pan I’m going to put these in. And then I’m going to uh sprinkle them all with paprika on top. And that is the finishing touch. And that will be my eggs for tomorrow. So, I’m going to finish filling all these and I’ll come back when I’m done. All right. I think I’m done, guys. Okay. My eggs are all in a uh I think it’s 9 by11 baking dish and I have this really cool thing um that keeps it cold. If I can open it um for tomorrow. So, we’re going to take it in that. I think it’ll keep the eggs safer. Now, I’m going to try to pull my tripod up so you can see. All I’ve got left to do is sprinkle them with paprika. Now, be careful when you buy paprika. Um, they had a smoked paprika that was in the same bin as this one. I could have ended up with smoked paprika and that would have made this taste really bad. So anyway, what I do with mine is I just sprinkle them with paprika. And I just do a light seasoning on all of them. Try to. And it just adds that extra little kick to the angel eggs. Maybe you’ll change the name of yours to angel eggs. I don’t like the word doubled eggs. I like angel eggs and that’s what they’ve always been. That’s what my kids know them as. Everybody knows them as. All right, guys. Oh, let me do a little bit sprinkling right on you, dude. You go on the end. Okay, that is my eggs. They are all done. Tomorrow morning when I get up, we will do the meringue. That’s all we have left to do on the pies. It is a bit of a mess. We are going to be using the mixer, the standup mixer. We got to make the mering. It’s got to be perfect. It’s got to make stiff peaks. I’m hoping in California it will actually do that. In Texas, sometimes it doesn’t want to do it. So, let’s see how it does tomorrow. It’s supposed to be a little cooler, so maybe that’ll help. But for tonight, these are going to go in the fridge. I got to find room for them. My fridge is full. We went to Costco yesterday. Anyway, so I’m going to put these in the fridge, let them cool overnight, and then tomorrow morning, we’ll make the pies, and then we will head to family Brian’s family’s house for Thanksgiving. We will see you in the morning. Well, happy Thanksgiving. Today is Thanksgiving, and I’ve got to finish my coconut cream pies. Um, this morning Brian and I woke up about 700 a.m. I went to Starbucks, got my hot chocolate, and then I made breakfast. I made hash browns, bacon, and eggs. For Brian, for me, I just had two pieces of bacon and a hash brown. So, anyway, um, I am wearing my Snoopy shirt today. It says it’s the great pumpkin. Anyway, love this little shirt. Um, I’ll probably wear it all day. I don’t know. Anyway, I have got my lovely KitchenAid mixer that I’m finally using in California. Um, like I said, I don’t know how these meringues are going to turn out. In Texas, sometimes, um, the mering slides on the pie. I’m hoping with no humidity here that it’ll be better. So, what I’m going to do, I’m going to get my eggs. Now, for this recipe, you need eight to nine large eggs, and you just need the egg whites. Now, I had a Pampered Chef egg separator. I don’t have that anymore, so I’m going to have to separate my eggs by myself, and I have to have both my hands, so I really can’t film this one for you. Um, but I’ll show you maybe the last one. But I get a measuring cup and basically I do it until that measuring cup is up to how much do we need? One and a4 cups of egg whites. We’re going to pour the egg whites in. Then I’m going to add a teaspoon of cream of tartar. You do that till the egg whites make stiff peaks. Then we’re going to start adding the sugar. And we need to add 1 and 1/2 cups of sugar. And then the mering will be finished. So I will show you all that along the way. Brian’s on the phone with one of his daughters in the bedroom and he wants to show her the house for Christmas. So, I’m going to let you go there while I do that so he can show off his amazing Christmas tree he decorated yesterday. And I will be back. All righty, I’m back. All right, I went ahead and I did all the egg whites. I was going to save one for you, but they’re just too messy. Um, it comes out to 1 and 1/4 cups of the egg whites. Um, you pour those in the mixer along with I do have one teaspoon. This is cream of tartar. Um, it’s the white one. Cream of tartar. You dump that in as well. And then I’m going to turn it on. I’m going show you how loud it is. And then it’s just going to go until we make stiff peaks in here. And I can show you here. Let’s do this. Well, maybe I can lift you up a little bit and I’ll turn you a little bit. There you go. Now you can see in there. All right. You ready? And I do it on the highest setting. Now we Hang on. How about we lift this up? I don’t remember how to lift it up. There’s a way. What? How do you lift it up? What do I do? I forgot. Hang on. I’ll do Oh. Oh. Oh. Oh. Wait. I’ll come back. All right. Now we’re lifted. Sorry, I couldn’t find the handle. It was on the back side. All right, let’s go. You can I’m gonna leave it on. You can watch it. It really makes it turns white really quick. If you haven’t made mering before, like I said, I hope it does really well. Once it makes the stiff peak with just the egg white, we are going to add the sugar and I will come back when it starts forming the stiff peak. All right, we are starting to get to stick. Um, not too much longer and I will start adding the sugar. Um, I just wanted to get as good as I could before I do it. All right. So, I’m going to let it go just a couple minutes more and then I’m going to check it. Okay, now I need to I just going to get a spoon and we will see. Let me see how it is. Yeah, that’s pretty much stiff peak. Okay, sorry. Let me get all that off of there. All right, I’m going to come back. I got to get my sugar ready. All right, guys. Here we go. on 10. We’re going to add a little sugar at a time. This is 1 and 1/2 cups of sugar. And the other one’s formed soft pink. This one’s going to form stiff pe go. And you add it a little at a time so it can really get mixed in there good before you add the next one. Almost done with the sugar. sugar is in. Now, we’re just going to wait until it forms stiff peak and I will come back when it’s done. All right, guys. It’s done. Um, this is my meringue. It’s all done. A lot of it sticks to this, so you got to kind of scrape it off a little bit, but this makes more than enough mering. My pies still can be really high. So, I’m going to move this over to the pies and we’re going to put them together. All right, guys. This is the fun part. This is when you just pile mering up on the pies. I kind of shape it in a little dome and then I sprinkle the coconut on top. We’re going to stick it in the oven. It is already preheated to 350 and then the pies will be done. So, let me set up the camera so you can watch me do that and then we’ll put the pies in the oven. All right, here we go. Um, normally I have You know what? I wish I had something bigger. This doesn’t I can do it like this and just kind of dump it out, but that’s not my favorite way to do it. Normally, I have like a uh I don’t even know what you call it, like a flat thing that I use, but I don’t have that here. Eventually, I’m going to have a bunch of stuff here that I don’t say I wish I had it here. There is a lot of meringue in this bowl. Like, we could have a really high pie. I will say I can tell a difference in the meringue. I got mering all over me. Let me see what I’ve got in here. Oh, I have what I’m looking for, people. I have what I’m looking for. Let me make sure it’s clean, which I’m sure it is. The door. Yeah, this is what I like to do the pie with. Um because you can kind of stick it around the edges. And what I do is I just put it even with the edges here. I don’t know if you can tell that I’m doing that. I’ll do it on this one. You can see better. But I’m my daughter just text me, “Can we make coconut cream pies when you’re home for Christmas?” You can see they are a lot of work. There’s a lot of steps to them. Um, and it does take a little time and I want to spend time with my grandkids and my daughter and my son and Lucy. But you know what? I do like to make pies because it’s the only time they get to eat them is when I come home to Texas. their home, not my home. All right, so now we are just going to keep on piling on the meringue and keep getting it as high as we can get it. My spoon is in here. It’s kind of hitting on me. But I don’t have to go super super high cuz they’re not going to fit in my fridge if they go way too high. But this one is way lower. I’m going to keep filling these. Once I get them to the top, I will come back and I’ll show you how to do the coconut. All right, guys. I’ve made all the mering and now I am just sprinkling a little bit of coconut on top. When you put it in the oven, it will brown it and it looks really pretty. So, there are the pies. Now, I’mma set you back and all I’m going to do is put them into the oven. Ouch. I hope I have room. I hope these rings aren’t too high. Let’s see. Maybe I got to move a thing down. Hold on, guys. Let me move this down. Sometimes you have to do this when something’s a little too high. There we go. Now, these should fit in here. Okay, pies are in. And let me check my other phone and see how long they have to cook for. Uh, 12 to 15 minutes. All right, guys. I’m going to set my timer for 12 to 15 minutes and I’ll show you the finished product. All right, guys. I finished the pies. Okay, they look amazing. Um, they were in the oven for about 12 minutes. The coconut is browned on the top and they are ready to go to grand sisters. Now, I’m only taking one to his sisters. He just told me they’re not big sweet people. So, I’m only taking one. And then everybody at work has been asking for my coconut cream pie. So, I’m going to take the other one to work tomorrow night. And we’re just going to take one over there. You’re going to auction it off to the highest bidder. No, I’m not. Anyway, thank you for watching this video. You got to see me make my angled eggs and my coconut cream pies. I hope you all had an amazing Thanksgiving. I will try to put this out really quick. Maybe you’ll see it on Thanksgiving. Maybe you’ll see it the day after. Anyway, I hope you all can subscribe to this channel, like the video, and check out our adventures with Brian and Debbie. We’re going to have our Christmas decorating video over there. Brian did most of that one.