Coconut Cream Pie
Ingredients
- 0.8 cup sugar, plus 2 tablespoons
- 3 cup whole milk
- 4 each eggs, separated
- 0.3 cup cornstarch
- 1 cup flaked coconut
- 1 tsp vanilla extract
- 1 tbsp butter
- 1 each 9-inch baked pie shell
- 0.3 cup toasted coconut for garnish
Instructions
- 1
In a non-stick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk. Bring to the boiling point, then scald the milk.
- 2
In a small bowl, whisk together the remaining milk, egg yolks, and cornstarch until smooth.
- 3
Temper the egg yolk mixture into the scalded milk. Bring to a boil and cook for about 3 minutes, stirring constantly, until thick.
- 4
Remove from the heat and stir in the flaked coconut, vanilla, and butter. Pour the filling into the prepared pie shell.
- 5
Cover with plastic wrap and refrigerate until completely chilled, about 2 hours.
- 6
Using an electric mixer, beat the egg whites with the remaining 2 tablespoons sugar until stiff peaks form. Spread the meringue evenly over the top of the pie.
- 7
Sprinkle with toasted coconut. Bake at 350°F (175°C) for 8 to 10 minutes until golden. Cool before serving.