Coconut Cream Pie

Marianne Gleason

By
@Mern

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

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 400
2In 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.
3Temper 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.
4Remove from heat and add butter, vanilla and coconut. Pour into pre-baked pie shell.
5Make 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