Coconut Cream Pie Recipe #66549
This is my son's favorite pie and I make it whenever he comes to visit. The recipe is from Food Network.. Hope you enjoy it as much as my son does.
by ~Nimz~
2¾ hours | 35 min prep
1 pie
- 3/4 cup sugar, plus
- 2 tablespoons sugar
- 3 cups milk
- 4 eggs, separated
- 1/4 cup cornstarch
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 9 inch pie shell, baked
- 1/3 cup toasted coconut
- In a non stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together.
- Bring the milk to boiling point and scald the milk.
- In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together Whisk until smooth.
- Temper the egg yolk mixture into the scalded milk.
- Bring mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
- Remove the pan from the heat and stir in the flaked coconut, vanilla and butter Pour the filling into the prepared pie shell.
- Cover pie with plastic warp and place in the refrigerator.
- Chill pie completely, about 2 hours.
- Using an electric mixer, whip the egg whites until stiff with the remaining sugar.
- Spread meringue evenly over the top of the pie.
- Sprinkle top with the toasted coconut.
- Place pie in a pre-heated 350 degree oven and bake for 8 to 10 minutes or until golden.
- Remove from oven and cool.
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5 stars