coconut cream pie

How To Make coconut cream pie

• 1

  In top part of a double boiler, combine flour, sugar and salt.
• 
  2

  Add 1 cup milk; stir until smooth; stir in remaining milk.
• 3

  Add an inch of water to bottom part of double boiler and bring to boil; reduce heat to medium.
• 
  4

  Place pan with the milk mixture over (not in) the boiling water.
• 
  5

  Cook, stirring constantly to avoid lumps, for 10 minutes (until it reaches the consistency of thick pudding.) Remove from heat.
• 6

  Slightly beat 3 egg yolks.
• 
  7

  Add 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.
• 
  8

  Return to heat and cook until thickened (2-3 minutes.)
• 
  9

  Remove from heat; stir in butter and vanilla until butter is melted and vanilla is well incorporated.
• 
  10

  Stir in 1 cup coconut; set aside.
• 
  11

  Place 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.
• 12

  Using an electric mixer, beat egg whites until frothy.
• 
  13

  Add cream of tartar and beat until soft peaks form.
• 
  14

  While beating, very slowly add sugar; continue beating on high speed until stiff peaks form.
• 15

  Add 1/2 teaspoon vanilla extract and beat until incorporated.
• 
  16

  Pour 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.
• 17

  Sprinkle meringue with scant 1/4 cup coconut.
• 
  18

  Bake on sheet at 375 degrees F for 10 to 12 minutes, until meringue is lightly browned (keep an eye on it!)
• 
  19

  Remove from oven and allow to rest on counter for at least an hour, then place in refrigerator for at least another hour before serving.
• 20

  Keep refrigerated.
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