Coconut Cream Pie V recipe

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Ingredients

1 (9 inch) pie crust, baked
2 cups white sugar
¼ cup cornstarch
1 pinch salt
¼ cup unsweetened cocoa powder
4 cups milk
4 egg yolks
4 egg whites
1 tablespoon butter
1 teaspoon vanilla extract
1 cup shredded coconut
½ cup white sugar

Nutrition Info

496 calories
carbohydrate: 86.4 g
cholesterol: 116 mg
fat: 14.2 g
fiber: 2 g
protein: 8.7 g
saturatedFat: 7.6 g
servingSize: -
sodium: 221.2 mg
sugar: 72.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to broiler setting.

  2. To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil.

  3. Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.

  4. Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.

  5. Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.

  6. To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.

  7. Pour custard into baked pie shell. Spread meringue over custard, covering completely.

  8. Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.

Recipe Yield

1 pie

Recipe Note

This is very rich. If needed, the richness can be cut down by decreasing the sugar. You can also turn this into a chocolate coconut cream pie by using the optional cocoa powder in the ingredients.

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