Coconut Cream Pie
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- baked pie crust
- 1 c
- 1/3 c
- eggs, separated
- 3 c
- 1/4 c
- softened butter
- 2 c
- shredded coconut.slightly toasted in oven
- 1 tsp
- vanilla extract
1Preheat oven 425*
2bake your one crust pie crust until crust is light brown then remove from oven and let cool.
3In a heavy sauce pan combine 3/4 cup of the sugar,salt and cornstarch.
4Gradually add the milk and whisk adding egg yolks one at a time... whisk well to combine all ingredients together.
5On medium heat cook the filling until it comes to a full boil, stirring constantly then reduce the heat and cook two to three more minutes. Remove from heat.
6Stir in butter, vanilla and 1 1/2 cups of the shredded coconut. Let it cool for 25 minutes then pour into cooled baked pie crust.
8Beat egg whites to soft peaks. add the remaining sugar a little at a time as you continue beating the egg whites until they form stiff peaks. Spread over pie fllling then sprinkle the remaining toasted coconut over meringue.
9bake in the oven until the meringue is a nice brown color. Be sure to watch it carefully that it doesn't burn. Remove and let cool completely before serving.