Coconut Cream Pie

Marianne Gleason

By
@Mern

Simple and easy, that's the way baking should be!


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1
9" blind baked pie shell

FILLING:

2 1/4 c
milk ( i use skim, you can use any)
3/4 c
sugar
3
egg yolks
1/4 c
cornstarch
1 tsp
vanilla extract
1 3/4 c
toasted coconut
1 Tbsp
butter

MERINGUE:

3
egg whites
1/4 c
sugar

Directions Step-By-Step

1
Preheat oven to 400
2
In a saucepan, whisk 2 cups milk and the 3/4 cup sugar. Bring to a simmer. Dissolve cornstarch into 1/4 cup milk. Whisk egg yolks together.
3
Temper egg yolks by adding a little of the simmered milk mixture to the yolks. Mix tempered yolks and cornstarch mixture into rest of simmered milk mixture. Continue cooking, stirring constantly, until thick.
4
Remove from heat and add butter, vanilla and coconut. Pour into pre-baked pie shell.
5
Make meringue by beating egg whites until firm. Gradually add in sugar. Spread meringue on pie and bake at 400 for 3-4 minutes until golden brown.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #coconut, #Cream, #Meringue, #pie