Heavenly Coconut Cream Pie
Ready In: 30 mins
Serves: 8
Yields: 1 pie
Ingredients
- 1 uncooked 9 inch pie shell
Filling
- 1⁄2 cup sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 3⁄4 cups warm milk
- 1⁄2 teaspoon salt
- 1 cup shredded sweetened coconut
- 1 teaspoon lemon juice
- 1 1⁄2 tablespoons butter
- 1 teaspoon vanilla extract
Meringue
- 4 large egg whites
- 1⁄8 teaspoon cream of tartar
- 1⁄2 cup sugar
Directions
- Filling:.
- In a double broiler combine sugar and cornstarch over medium heat.
- Beat in egg yolks with wire whisk.
- Pour warm milk into mixture and slowly stir for about 8 minutes or until pudding is thick and smooth.
- Add salt, coconut, lemon juice, butter and vanilla.
- Let filling cool.
- Meringue:.
- In electric mixer, beat egg whites until foamy.
- Gradually add cream of tartar and sugar until meringue forms stiff peaks.
- Spoon cooled filling into pie shell.
- Cover and seal edges of pie top with meringue.
- Bake for about 15-20 minutes at 350 or until meringue becomes slightly golden.
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