Coconut Cream Pie
My meringue isn't the prettiest in the picture, but I've found that when you're serving homemade pie, after the first bite, the "biter" doesn't much care what it looks like - but they LOVE how good it tastes!
- 3/4 c
- 1/3 c
- flour (or 3 tbs cornstarch)
- 1/4 tsp
- 2 c
- egg yolks, slightly beaten
- 2 Tbsp
- 1 tsp
- vanilla extract
- 9" baked pastry shell
How to Make Coconut Cream Pie
- 1Be sure and look for my pastry and meringue on different recipe pages!
- 5I've had trouble with my meringue shrinking for years. Recently, I've discovered if you've got a tabletop mixer, make your meringue while you are mixing up your cream mixture. If your cream pie mixture gets done before your meringue, keep it in the pan and set aside. Because IMMEDIATELY upon pouring your cream mixture into the pie shell, you'll need to spread the meringue on top and completely seal - making sure your meringue connects well with your pie crust. If you seal is good between your crust and your meringue, it won't shrink...I promise! :)
- 6Variations for different kinds of pies:
Chocolate Pie: Prepare basic cream pie, increasing sugar to 1 cup, 3 TBS chocolate powder and make the very same way.
Banana Cream Pie: Slice three bananas into cooled pastry shell and top with basic cream mixture.
Coconut Cream Pie: Add 1 cup flaked coconut into basic cream mixture. You'll also want to sprinkle 1/3 flaked coconut on top of the meringue before browning, just to make it pretty.
Butterscotch Cream Pie: Substitute brown sugar for granulated sugar in basic cream recipe. Increase butter to THREE tablespoons.