Chocolate Coconut Cream Pie

★★★★★ 1 Review
lioness92962 avatar
By Sherry Wilkins
from Cabot, AR

This is a variation of my old fashioned cream pie that I came up with one day when I asked my husband if he wanted a coconut pie or a chocolate pie. He said he wanted both. So, I mixed them togther.

serves 6-8
cook time 20 Min
method Stove Top

Ingredients

  • 1
    pie shell, baked
  • FOR PIE FILLING:
  • 1 c
    sugar
  • 1/4 c
    cocoa powder
  • 1/4 c
    corn starch
  • 1/2 tsp
    salt
  • 2 c
    milk ( whole milk, 2% or evaporated)
  • 3
    egg yolks
  • 2 Tbsp
    butter
  • 1 tsp
    vanilla extract
  • 1/2-1 c
    coconut (per preference)
  • FOR MERINGUE:
  • 3
    egg whites
  • 6 Tbsp
    powdered sugar
  • 1/8 tsp
    cream of tatar (optional)
  • 1/2 tsp
    vanilla (optional)
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How To Make

  • 1
    For Pie Filling: In a medium sized saucepan combine the sugar, cocoa powder, corn starch, salt, milk and egg yolks. BEFORE turning on the burner, whisk all the ingredients together until well mixed. The corn starch will not dissolve in hot liquids so it is VERY important to stir until it has all dissolvedbefore turning on the burner.
  • 2
    Cook mixture on medium to medium high heat whisking constantly until pudding starts to thicken. Remove from heat.
  • 3
    Stir in butter, vanilla and coconut. Mix thoroughly.
  • 4
    Pour into prepared pie crust.
  • 5
    For Meringue: In a clean mixer bowl, add the egg whites and vanilla. On high speed, whip until whites start to to whip up. Slowly and a little at a time, add the powdered sugar and cream of tartar. Continue whipping until stiff peaks form.
  • 6
    Spoon meringue on top of the pie filling. Bake at 325 degrees until meringue reaches the desired browness.
  • 7
    Tips: Make sure your mixing bowl is completely clean and free of oil. Meringue will not whip if there is oil residue in the bowl. To keep meringue from shrinking, make sure it touches all around the edge of the pie crust.
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