Coconut Cream Pie Recipe

Coconut Cream Pie Recipe

Prepared pie crust

2/3 C. sugar

1/4 C. cornstarch

1/2 t. salt

3 C. whole milk

4 egg yolks

2 T. butter, softened

2 t. vanilla

3/4 C. coconut, divided

Bake crust at 350°F. until lightly browned, about 8 minutes.

Mix sugar, cornstarch and salt in 1 1/2-quart saucepan. Mix well. Mix milk, egg yolks and butter well. Add the egg yolk mixture to the sugar-cornstarch mixture slowly, using about 1/4 cup at a time until all is used. (The egg yolk is added slowly to prevent it from scrambling or cooking.)

Heat the mixture on medium heat until thickened. Stir well, so mixture doesn’t stick to bottom. Turn off heat. And add 1/2 cup of the coconut and vanilla. Pour into warm pie crust. Add meringue and top with remaining 1/4 cup coconut. Bake at 350 degrees for 15 minutes, or until brown. Serve when cool. Do not refrigerate.

To make Perfect Meringue:
Mix 1 tablespoon cornstarch and 5 tablespoons sugar well, adding 1/2 cup water slowly. Cook until thick and clear. Cool. Beat 4 egg whites with 1/8 teaspoon cream of tartar at high speed on mixer until almost ready to stand in soft peaks. Add cooked mixture slowly. Beat 4 to 5 minutes longer. Seal meringue to edge of pie crust.


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