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!
Servings: 8
Calories: 316kcal
Ingredients
- 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
Meringue
- 3 egg whites
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
- 6 Tbs sugar
Instructions
- 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.
Meringue
- 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.
Nutrition
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