Coconut Cream Pie

Recipe by Nimzie
READY IN: 2hrs 35mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a non stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together.
  • Bring the milk to boiling point and scald the milk.
  • In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together Whisk until smooth.
  • Temper the egg yolk mixture into the scalded milk.
  • Bring mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
  • Remove the pan from the heat and stir in the flaked coconut, vanilla and butter Pour the filling into the prepared pie shell.
  • Cover pie with plastic warp and place in the refrigerator.
  • Chill pie completely, about 2 hours.
  • Using an electric mixer, whip the egg whites until stiff with the remaining sugar.
  • Spread meringue evenly over the top of the pie.
  • Sprinkle top with the toasted coconut.
  • Place pie in a pre-heated 350 degree oven and bake for 8 to 10 minutes or until golden.
  • Remove from oven and cool.
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