Coconut cream pie is the ultimate spring dessert! Light, easy and delicious, try it for Easter Sunday dinner or any family gathering! A must for all coconut lovers!
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE PIE:
- ½ cups Sugar
- 3 tablespoons Cornstarch
- 2 cups Skimmed milk
- 3 Egg yolks
- 2 tablespoons Butter
- 1 teaspoon Vanilla
- 1 cup Sweet Coconut Flakes
- 1 whole 9-inch pie shell, baked
- FOR THE MERINGUE:
- 3 Egg whites
- ¼ teaspoons Vanilla
- ¼ teaspoons Tartar cream
- ⅓ cups Sweet Coconut Flakes
Preparation
For the pie:
Heat the oven to 350ºF.
Combine sugar and cornstarch in a medium saucepan. Pour in the milk and whisk constantly over medium-high heat until the mixture thickens and bubbles, about 8 to 10 minutes.
Separate eggs. Place the yolks in a small bowl and the whites in a large metal mixing bowl. Reserve the whites.
Lightly beat the yolks with a fork. Pour a tablespoon of hot mixture into the yolks. Return to hot mixture. Cook and stir over medium high heat for 2 more minutes.
Remove from fire. Stir in butter and vanilla. Mix well. Stir in the coconut. Pour into the cooled pie shell.
For the meringue:
Beat egg whites with vanilla and cream of tartar until stiff peaks form, about 4 to 5 minutes. Spread over the pie making sure to seal the edges with meringue. Sprinkle with grated coconut.
Bake at 350ºF for 15 to 18 minutes or until meringue is golden brown. Cool, refrigerate and serve.
