coconut cream pie

How To Make coconut cream pie

• 1

  Preheat oven 425*
• 2

  bake your one crust pie crust until crust is light brown then remove from oven and let cool.
• 3

  In a heavy sauce pan combine 3/4 cup of the sugar,salt and cornstarch.
• 4

  Gradually add the milk and whisk adding egg yolks one at a time... whisk well to combine all ingredients together.
• 5

  On 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.
• 6

  Stir 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.
• 7

  meringue:
• 8

  Beat 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.
• 9

  bake 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.
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