COCONUT CREAM PIE

15
Teresa *G*

By
@BlueGinghamApron

A cream pie classic. We love it!

Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1
baked pastry shell or graham cracker pie crust

CREAM FILLING:

1/2 c
all purpose flour
2/3 c
granulated sugar
1/2 tsp
salt
2 c
whole milk
3 large
eggs, separated (yolks for filling, whites for meringue)
2 Tbsp
butter, softened
2 tsp
pure vanilla extract
1 c
sweetened flaked coconut

MERINGUE:

3 large
egg whites
1/4 tsp
cream of tartar
4 1/2 Tbsp
granulated sugar
1/2 tsp
pure vanilla extract
1/4 c
sweetened flaked coconut

How to Make COCONUT CREAM PIE

Step-by-Step

  • 1In top part of a double, combine flour, sugar and salt.
  • 2Add 1 cup milk; stir until smooth; stir in remaining milk.
  • 3Add an inch of water to bottom part of double boiler and bring to boil; reduce heat to medium.
  • 4Place pan with the milk mixture over (not in) the boiling water.
  • 5Cook, stirring constantly to avoid lumps, for 10 minutes (until it reaches the consistency of thick pudding.) Remove from heat.
  • 6Slightly beat 3 egg yolks.
  • 7Add approximately 1/2 to 2/3 cup of hot mixture to yolks and mix well; add yolk mixture to pudding mixture in pan and mix well.
  • 8Return to heat and cook until thickened (2-3 minutes.)
  • 9Remove from heat; stir in butter and vanilla until butter is melted and vanilla is well incorporated.
  • 10Stir in 1 cup coconut; set aside.
  • 11Place crust on a baking sheet and set aside while making the meringue. Place oven rack in middle position and preheat oven to 375 degrees F.
  • 12Using an electric mixer, beat egg whites until frothy.
  • 13Add cream of tartar and beat until soft peaks form.
  • 14While beating, very slowly add sugar; continue beating on high speed until stiff peaks form.
  • 15Add 1/2 teaspoon vanilla extract and beat until incorporated.
  • 16Pour hot filling into pie shell; top with meringue, making sure to spread meringue all the way to make contact with the edge of the pie shell.
  • 17Sprinkle meringue with scant 1/4 cup coconut.
  • 18Bake on sheet at 375 degrees F for 10 to 12 minutes, until meringue is lightly browned (keep an eye on it!)
  • 19Remove from oven and allow to rest on counter for at least an hour, then place in refrigerator for at least another hour before serving.
  • 20Keep refrigerated.

Printable Recipe Card

About COCONUT CREAM PIE

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom