Coconut Cream Pie
June 15, 2017 Comments

- Prep:
- 15 minutes
- Cook:
- 40 minutes
- Serves:
- 1 pie - 8 servings
This rich and smooth pie is a traditional Southern favorite. For best results, serve the day it is baked.
Ingredients
Directions
- Preheat the oven to 400°F.
- Prick the bottom and sides of the piecrust with a fork. Bake according to package directions for a one-crust pie. Set aside to cool.
- In a medium saucepan, whisk together the 2 cups milk and 3/4 cup sugar. Bring the liquid to a simmer over medium heat.
- Whisk the egg yolks together. Gradually stir in 2 tablespoons of the hot milk. Then whisk this mixture into the hot milk in the pan.
- In a small bowl, dissolve the cornstarch in the remaining 1/4 cup milk. Whisk the mixture into the hot milk.
- Bring to a boil over medium heat and then reduce to a simmer. Cook, stirring constantly until the filling is thick, 4 to 6 minutes. Add the vanilla, coconut, and butter. Mix well.
-
Pour the filling into the baked and cooled crust. Refrigerate until completely cool and set, about 30 minutes.
-
Using an electric mixer in a medium bowl, whip the egg whites to soft peaks. Add the remaining 1/4 cup sugar. Continue to whip until stiff peaks form.
-
Spread the egg white mixture over the top of the pie. Place the pie in the preheated oven for about 4 minutes or until the meringue is lightly browned.
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