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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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When my friend told me she was making Coconut Cream Pie this morning I told her I had to have the recipe. Coconut Cream Pie is my husband's all time favorite so I made it for him immediately. This recipe is fantastic...the Cream of Coconut makes the flavor extra special. The meringue in this recipe is also great....it's my prettiest ever. Ingredients:
1 baked pie shell |
1/3 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
2 cups whole milk |
8 ounces cream of coconut |
3 egg yolks, lightly beaten |
2 tablespoons butter |
1 cup flaked coconut |
2 teaspoons vanilla |
3 egg whites |
1/2 teaspoon vanilla |
1/4 teaspoon cream of tartar |
1/3 cup sugar |
2 tablespoons flaked coconut |
Directions:
1. Preheat oven to 350 degrees.
2. In a medium saucepan whisk together sugar, cornstarch and salt.
3. Turn heat on to medium.
4. Slowly whisk in milk and cream of coconut.
5. Bring mixture to a light boil and then cook, stirring constantly, for 2 minutes.
6. Remove from heat.
7. Slowly whisk 1 cup of coconut mixture into the egg yolks until completely incorporated.
8. Whisk egg yolk mixture back into coconut mixture.
9. Return to medium heat.
10. Cook, stirring constantly, until mixture boils and then for another 2 minutes.
11. Remove from heat and add butter, coconut and vanilla. Mix well.
12. For meringue:.
13. In a large mixer bowl, beat egg whites, vanilla and cream of tartar until stiff peaks form.
14. Continue beating while slowly adding sugar.
15. Scoop meringue out of bowl, I use my hands for this part, and heap on top of pie. Be sure to seal all edges with the meringue.
16. Sprinkle coconut on top of meringue.
17. Bake at 350 degrees for approximately 15 minutes until top is golden brown.
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