fresh coconut cream pie
(3 ratings)
I'm always expected to make it for holiday get-togethers.
(3 ratings)
yield
8 serving(s)
prep time
3 Hr 10 Min
cook time
10 Min
Ingredients For fresh coconut cream pie
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1 csugar
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1/4 ccornstarch
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3eggs, separated
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4 Tbspbutter, unsalted
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1 2/3 cmilk, whole
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1 tsppure vanilla extract
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1 1/2 c1 cup fresh coconut for the filling and (1/2 cup tosted for sprinke in the top)
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1(9 inch) pie shell, baked
How To Make fresh coconut cream pie
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1Combine sugar and cornstarch;Beat egg yolks until lemon colored. Add milk and stir into sugar and cornstarch.
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2Cook over a midium heat, starring constantly, until tick (5-6 minutes). Remove mixture from heat; add butter, vanilla and one cup of coconut, Pour into cooled pie shell crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
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3Top with meringue. Whisk the egg whites until frothy, then slowly add the sugar while continuing to whisk. Once the meringue reaches stiff peaks it is now ready to top the pie. Sprinkle coconut on the meringue. Bake in the oven (set to broil) for 1 minute or just until the meringue and coconut is lightly toasted and golden brown. Enjoy!
- 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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