Coconut Cream Pie Recipe
Coconut Cream Pie: Rich, creamy, and coconut-y, this coconut cream pie is the ultimate in cream pies. It has a sweet, but not too sweet coconut cream center, a fluffy meringue, and a thick, buttery crust (optional). It is a must make!
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 slightly beaten egg yolks
- 2 Tbs butter
- 1 tsp vanilla
- 1 cup flaked coconut sweetened coconut shreds
- 1- 9 inch pastry shell pie crust that is already baked and cool.
- 9 inch Pie Tin
- 3 egg whites
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 6 Tbs sugar
Preheat oven to 350 degrees.
In a saucepan combine sugar, flour, and salt.
Cook over medium heat, and gradually add milk, mixing well as you do.
Continue to cook and stir until mixture thickens and boils, then cook 2 minutes more.
Remove from heat.
Slightly beat egg yolks in a small bowl, and stir a small amount of hot mixture into the yolks, then immediately return it to the saucepan.
Return to heat and cook 2 minutes, stirring the entire time.
Remove from heat
Add butter, vanilla, and coconut.
Stir until butter is melted.
Pour into the cooled pie crust.
Prepare meringue (instructions below), and spread over pie. Bake at 350 degrees for 12-15 minutes.
Beat the egg whites with a 1/2 tsp of vanilla and 1/4 tsp cream of tartar until soft peaks form. Gradually add 6 Tbs of sugar, beating until sugar is dissolved and stiff peaks form.
Spread over pie , sealing edges to pie crust.
Calories: 316kcal | Carbohydrates: 41g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 86mg | Sodium: 158mg | Potassium: 187mg | Fiber: 1g | Sugar: 31g | Vitamin A: 285IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 1mg