Coconut Cream Pie VIII recipe

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Ingredients

¼ cup all-purpose flour
2 ½ tablespoons cornstarch
1 egg
1 egg yolk
1 ¾ cups milk
½ cup white sugar
¼ teaspoon salt
1 tablespoon butter
½ teaspoon vanilla extract
2 egg whites
¼ cup white sugar
1 (9 inch) pie shell, baked
2 cups fresh shredded coconut

Nutrition Info

307.8 calories
carbohydrate: 37.6 g
cholesterol: 56.9 mg
fat: 15.6 g
fiber: 2.1 g
protein: 5.6 g
saturatedFat: 9.6 g
servingSize: -
sodium: 234.6 mg
sugar: 23.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk, stir until smooth. Set aside.

  2. In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat, stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture, keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat, stir in butter and vanilla until butter melts, set aside.

  3. Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.

Recipe Yield

1 - 9 inch pie

Recipe Note

You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.

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