Coconut Cream Pie: Ingredients The Coconut Pie: 1 cup sugar 1/4 cup cornstarch 2 cups milk (or you can use coconut milk)5 eggs, seperated 3/4 cup coconut 1 tablespoon butter 1 teaspoon vanilla 1/4 cup sugar 1/4 cup coconut to put on top of the meringue The Crust: 1 1/2 cups flour 1 teaspoon salt 2 teaspoons sugar 1/2 butter (soft, at room temperature) 2 tablespoons milk Directions The Crust: Bake this first for 10 minutes before you add the coconut cream pie filler. Mix dry ingredients together with a fork in a pie pan.Make a well in the center and add the butter and milk. Mix with a fork til it makes a ball. Flatten and press into the pan in pie crust shape and flute the edge. Bake at 375 for 10-12 minutes until golden.This makes one crust pie. The Pie:For filling, in a saucepan, combine the 1 cup sugar and cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat till mixture is thickened and bubbly. Remove the saucepan from heat. In a bowl, beat the egg yolks with a fork.Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan.Bring to a gentle boil. Cook and stir for 2 minutes more. Remove mixture from the heat. Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust. For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight) and sugar dissolves.Immediately spread meringue over hot filling in pie crust, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle the 1/4 cup coconut over the top. Bake the pie in a 350 degrees oven for 15 minutes or till golden. Cool the pie completely on a wire rack. Store in the refrigerator.
Posted on: Fri, 19 Jul 2013 05:31:32 +0000
Trending Topics
Recently Viewed Topics
© 2015