toasted coconut cream pie - cassies

How To Make toasted coconut cream pie - cassies

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  1

  Have pie crust ready. Preheat the oven to 350ºF. Spread coconut on a baking sheet and bake, until golden, about 5 – 9 minutes. Stir a couple times in between. Let toasted coconut cool.
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  2

  In a saucepan, whisk 2 cups of the milk and 3/4 cup sugar together over medium heat. Bring the liquid up to a simmer.
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  3

  Separate the eggs and whisk the egg yolks together (the whites will be saved for the meringue topping, if using). Temper the hot milk into the egg yolks by taking the hot milk mixture and, working with just a few teaspoons at a time, pouring it into the egg yolks as you whisk continuously. Then, whisk the egg mixture into the hot milk mixture.
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  4

  In a small bowl or shaker bottle, mix the 1/4 cup remaining milk with the 1/4 cup corn starch. Whisk the cornstarch mixture into the hot milk mixture. Bring the liquid to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 5 to 6 minutes. Stir in the vanilla, coconut, and butter. Mix well.
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  5

  Pour the filling into the prepared pan and cool the pie completely. I then topped my pie with cool whip, and some remaining toasted coconut.
• 6

  For meringue if using: Preheat the oven to 400ºF. Using an electric mixer with a whip attachment, whip the egg whites to soft peaks. Add 1/4 cup of sugar and whip the egg whites to stiff peaks. Spread the egg whites over the top of the pie, making sure to cover the surface all the way up to the edges to prevent shrinking. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
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