Coconut Cream Pie VIII

Coconut Cream Pie VIII

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

Preparation Time
45 mins
Total Time
45 mins
Calories
308 Calories

Recipe Instructions

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

Ingredients

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

Categories

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