Coconut Cream Pie

Submitted by United Church of God on Wed, 2011-06-15 13:25
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Description

Smooth custard with crispy coconut flakes, topped with light and airy meringue. This is a potluck favorite!

Summary

Yield
Servings
Source

Donna Kluender, Collinsville, IL

Prep time1 hour

Ingredients

2⁄3Cupsugar
1⁄3Cupcornstarch
1⁄3Teaspoonsalt
2Cupmilk
3 eggs
2Tablespoonbutter
1Teaspoonvanilla
3⁄4Cupcoconut
1 pie shell (baked)
2 egg whites
1⁄4Cupsugar
1⁄4Teaspooncream of tartar
1⁄4Cupcoconut

Instructions

Filling:

Blend sugar, cornstarch, and salt. Slowly stir in hot milk. Cook and stir until thickens. Add 1/3 of mixture to well-beaten egg yolks (2 egg yolks plus 1 egg), then stir into a custard. Cook 2 minutes, stirring often. Remove from heat and cool. Add butter and vanilla and coconut. Stir, then pour into baked pie shell.

Meringue:

Beat 2 egg whites, ¼ cup sugar, and ¼ teaspoon tartar until stiff. Spread meringue over pie filling. Sprinkle ¼ cup coconut on top of meringue. Brown in 325º oven.

 

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