Irresistible Coconut Cream Pie |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The easy pat-in crust has a rich grain flour and is topped with old-fashioned coconut cream and a fluffy meringue. It's irresistible.Roberta Foster, Kingfisher, Oklahoma Ingredients:
whole wheat crust: |
1-1/2 cups king arthur premium 100% whole wheat flour |
2 teaspoons sugar |
1/2 teaspoon salt |
1/2 cup vegetable oil |
2 tablespoons cold milk |
filling: |
2/3 cup sugar |
3 tablespoons cornstarch |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3 cups milk |
3 egg yolks, lightly beaten |
3/4 cup flaked coconut |
1 tablespoon butter |
1-1/2 teaspoons vanilla extract |
meringue: |
3 egg whites |
1 cup marshmallow creme |
1/4 cup flaked coconut |
Directions:
1. In a bowl, combine whole wheat flour, sugar and salt. Combine oil and milk; stir into flour mixture just until moistened (mixture will be crumbled). Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 20 minutes. Cool on a wire rack.
2. For filling, combine sugar, cornstarch, flour and salt in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
3. Gradually stir in 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in coconut, butter and vanilla until butter is melted.
4. Pour hot filling into crust. In a bowl, beat egg whites until soft peaks form. Gradually beat in marshmallow creme on high speed until stiff glossy peaks form. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
5. Bake at 350° for 12-15 minutes or until meringue is golden. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
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