Fresh Coconut Cream Pie
A creamy, rich and decadent pie.
Yield
12 servingsPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| ½ | cup |
sugar
|
|
| 1 | dash |
salt
|
*
|
| ¼ | cup |
coconut, shredded (desiccated)
plus more for sprinkling |
*
|
| 4 | large |
egg yolks
|
|
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
egg whites
|
|
| 4 | tablespoons |
sugar
divided |
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 1 | dash |
salt
|
*
|
| 59 | ml |
coconut, shredded (desiccated)
plus more for sprinkling |
*
|
| 4 | large |
egg yolks
|
|
| 45 | ml |
cornstarch
|
|
| 45 | ml |
water
|
|
| 15 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
egg whites
|
|
| 6E+1 | ml |
sugar
divided |
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Combine milk, ½ cup sugar, salt and ¼ cup grated coconut in medium saucepan.
Cook until mixture is very hot.
Beat egg yolks, then blend in cornstarch and water.
Add egg yolk mixture to milk mixture. Cook, stirring, until thickened, about 1 minute.
Add butter and vanilla.
Cool filling and pour into pastry shell.
To make meringue, beat egg whites with cream of tartar until soft peaks form.
Gradually add 1 tablespoon sugar for each egg white used and continue beating until stiff peaks form.
Swirl meringue over filling, making sure it is sealed to edge of pie shell.
Sprinkle with grated coconut.
Bake at 400℉ (200℃) until golden brown, about 10 minutes.
Cool completely.
