Coconut Cream Pie

Coconut Cream Pie

Coconut Cream Pie

Coconut Cream Pie

I love any type of cream pie, but I love Coconut Cream Pie best!

INGREDIENTS

1 Baked Pastry Shell

4 Eggs

3/4 Cup Sugar

1/4 Cup Cornstarch

2 1/2 Cups Light Cream or Half-and-Half

1 Tablespoon Butter

1 1/2 Teaspoons Vanilla Extract

1 Cup Flaked Coconut

1/3 Cup Flaked Coconut For Garnish

Meringue (Recipe Below)

Preheat your oven to 325 degrees. Prepare Baked Pastry Shell. Separate egg yolks from whites. Set aside yolks for filling and whites for meringue.  In a medium-size saucepan combine sugar and cornstarch. Gradually stir in cream. Cook and stir over a medium-high heat until thickened and bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks. Gradually stir 1 cup of hot filling into yolks. Add egg yolk mixture to saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for another 2 minutes. Remove from heat. Stir in butter, vanilla, and 1 cup coconut. Keep filling warm. Prepare meringue. Pour warm filling into baked pastry shell. Spread meringue over warm filling. Seal to edge. Sprinkle 1/3 cup coconut over meringue. Place in oven and bake for 30 minutes. Remove from oven and cool on wire rack for 1 hour. Place in fridge and chill for 3 to 6 hours before serving. Serves 8

Meringue

4 Egg Whites

1 Teaspoon Vanilla Extract

1/2 Teaspoon Cream of Tartar

1/2 Cup Sugar

Let egg whites sit at room temperature for 30 minutes. In a large-size bowl combine egg whites, vanilla, and cream of tartar. Beat with a mixer for 1 minute or until soft peaks form. Gradually add sugar beating on high speed for 4 minutes more or until mixture forms stiff, glossy peaks. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in recipe.

© Victoria Hart Glavin

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Recipe Rating

  • (5 /5)
  • 4 ratings

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