Coconut Cream Pie

READY IN: 35mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350 degrees.  Combine sugar and cornstarch in a medium sized saucepan.
  • Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.
  • Separate eggs.  Place  yolks in a small bowl and whites in a large metal mixing bowl.  Set whites aside.  Beat yolks slightly with a fork.  Pour in a tablespoon of hot mixture into yolks.  Return to hot mixture.  Cook and stir over medium high heat for 2 minutes longer.
  • Remove from heat.  Stir in butter and the teaspoon of vanilla.  Mix well.  Stir in the one cup of coconut.
  • Pour into cooled pie shell.
  • For the meringue:
  • Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.
  • Spread over pie, being sure to seal edges with meringue.  Sprinkle the 1/3 cup of flaked coconut over.
  • Bake at 350 degrees for 15 to 18 minutes or  until meringue is nicely browned.
  • Cool, refrigerate and serve.
  • 6 to 8 servings.
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