Coconut Cream Pie

Submitted by Cleanfreshcuisine

"Coconut Cream Pie is light, easy and delicious! A perfect dessert for Easter Sunday or any family gathering!"

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 8

ingredients

• 1⁄2 cup sugar
• 3 tablespoons cornstarch
• 2 cups skim milk
• 3 eggs, separated
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 cup sweetened flaked coconut, plus 1/3 cup for the top
• 1⁄4 teaspoon vanilla
• 1⁄4 teaspoon cream of tartar
• pie shell, baked

directions

1. Heat oven to 350 degrees.  Combine sugar and cornstarch in a medium sized saucepan.
2. Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.
3. 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.
4. Remove from heat.  Stir in butter and the teaspoon of vanilla.  Mix well.  Stir in the one cup of coconut.
5. Pour into cooled pie shell.

6. For the meringue:

7. 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.
8. Spread over pie, being sure to seal edges with meringue.  Sprinkle the 1/3 cup of flaked coconut over.
9. Bake at 350 degrees for 15 to 18 minutes or  until meringue is nicely browned.
10. Cool, refrigerate and serve.
11. 6 to 8 servings.