A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It’s creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!
YIELD
12 servingsPREP
20 minCOOK
15 minREADY
40 minIngredients
Directions
To make custard filling:
Preheat oven to 350℉ (180℃).
Place 1 cup coconut flakes on baking sheet, and toast for about 8 minutes, or until golden, brown and very fragrant. Remove from oven and let cool, set aside. Leave oven on.
In a medium saucepan, combine egg yolks and half and half; mix well. Add sugar, flour, and salt.
Cook over medium heat until thick, stirring constantly, about 5 to 8 minutes. Remove from heat.
Gradually add sugar, beating until stiff. Add butter, vanilla, and 1 cup toasted coconut. Pour into baked pie shell.
To make Meringue:
Beat egg whites on high with vanilla and cream of tartar until soft peaks form, 2 to 3 minutes.
Slowly add sugar, and beat until thick and stiff, another 3 to 5 minutes. Spread meringue over filling, and sprinkle with ⅓ cup remaining coconut. Bake for 12 to 15 minutes.
Let cool to room temperature, and refrigerate for at least 2 hours or overnight before serving.
Comments
It said add sugar twice.