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coconut cream pie

Mern avatar
Recipe by
Marianne Gleason
@Mern
Cincinnati, OH

Simple and easy, that's the way baking should be!

yield 6 -8
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For coconut cream pie

  • 1
    9" blind baked pie shell
  • FILLING:
  • 2 1/4 c
    milk ( i use skim, you can use any)
  • 3/4 c
    sugar
  • 3
    egg yolks
  • 1/4 c
    cornstarch
  • 1 tsp
    vanilla extract
  • 1 3/4 c
    toasted coconut
  • 1 Tbsp
    butter
  • MERINGUE:
  • 3
    egg whites
  • 1/4 c
    sugar

How To Make coconut cream pie

  • 1
    Preheat oven to 400
  • 2
    In a saucepan, whisk 2 cups milk and the 3/4 cup sugar. Bring to a simmer. Dissolve cornstarch into 1/4 cup milk. Whisk egg yolks together.
  • 3
    Temper egg yolks by adding a little of the simmered milk mixture to the yolks. Mix tempered yolks and cornstarch mixture into rest of simmered milk mixture. Continue cooking, stirring constantly, until thick.
  • 4
    Remove from heat and add butter, vanilla and coconut. Pour into pre-baked pie shell.
  • 5
    Make meringue by beating egg whites until firm. Gradually add in sugar. Spread meringue on pie and bake at 400 for 3-4 minutes until golden brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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