coconut cream pie
Simple and easy, that's the way baking should be!
prep time
30 Min
cook time
15 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 - 9" blind baked pie shell
- FILLING:
- 2 1/4 cups milk ( i use skim, you can use any)
- 3/4 cup sugar
- 3 - egg yolks
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 3/4 cups toasted coconut
- 1 tablespoon butter
- MERINGUE:
- 3 - egg whites
- 1/4 cup sugar
How To Make coconut cream pie
-
Step 1Preheat oven to 400
-
Step 2In a saucepan, whisk 2 cups milk and the 3/4 cup sugar. Bring to a simmer. Dissolve cornstarch into 1/4 cup milk. Whisk egg yolks together.
-
Step 3Temper egg yolks by adding a little of the simmered milk mixture to the yolks. Mix tempered yolks and cornstarch mixture into rest of simmered milk mixture. Continue cooking, stirring constantly, until thick.
-
Step 4Remove from heat and add butter, vanilla and coconut. Pour into pre-baked pie shell.
-
Step 5Make meringue by beating egg whites until firm. Gradually add in sugar. Spread meringue on pie and bake at 400 for 3-4 minutes until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Tag:
#Quick & Easy
Keyword:
#coconut
Keyword:
#Cream
Keyword:
#Meringue
Keyword:
#cream pie
Keyword:
#pie
Ingredient:
Dairy
Culture:
American
Method:
Stove Top
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