Coconut Cream Pie With Meringue Topping

READY IN: 30mins
SERVES: 6-8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Bake your pie shell according to the directions on the package.
  • MAKING THE COCONUT CREAM.
  • In a sauce pan beat egg yolks. add 1/2 cup evaporated milk mix well.
  • add in the flour and mix then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together.
  • Stirring constantly cook over medium heat until thick and creamy.
  • pour into your baked pie shell,.
  • MAKING THE MERINGUE TOPPING.
  • *Egg whites need to be warm to room temp*.
  • Place egg whites in a large mixing bowl, Add salt and vanilla extract. Beat on high until they just start to get thick.
  • then begin adding the sugar in small quantities (Beating well between additions).
  • Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over).
  • spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks.
  • place in oven at 350 for for 10-15 minutes for peaks to lightly brown.
  • .(DO NOT OVER BAKE).
  • chill and serve.
Advertisement