Desserts · Calibama Cooking
Home Style Coconut Cream Pie
If you know anything about old fashioned pies, you know about Lemon Meringue and Coconut Cream Pies. Trends come and go, but the classics, the…
Ingredients
For the Coconut Pie Filling...
1 cup sugar- 1/3 cup cornstarch
- 2 1/4 cups whole milk
- 4 eggs, yolks and whites separated
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2 Tbsp butter
- 1 cup sweetened shredded coconut
For the Meringue Topping...
4 egg whites (from eggs used in pie custard)- 1/2 tsp cream of tarter
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 - 3 Tbsp sweetened shredded coconut
Directions
- 1.
Whisk together sugar and cornstarch in a medium sauce pot.
- 2.
Slowly pour in milk and combine well.
- 3.
Bring to a slight boil as mixture thickens.
- 4.
Temper egg yolks so as not to have scrambled eggs!
- 5.
Continue cooking and stirring for approximately 1 minute. Allow mixture to thicken.
- 6.
Remove from heat and stir in vanilla flavor, coconut flavor and butter. Then stir in shredded coconut.
- 7.
Pour into blind baked pie crust and top with meringue (see below) and additional sprinkled coconut.
- 8.
Bake at 350 degrees for 15 - 20 minutes until coconut is toasted and meringue is light golden brown.
- 9.
Whisk egg whites and cream of tartar in a stand mixer.
- 10.
When egg whites begin to foam, slowly add in sugar.
- 11.
Whisk until stiff peaks form and add vanilla extract.
- 12.
Spread meringue on top of pie custard. Sprinkle additional coconut flakes on top.
From Chef Lorious’s original collection · View original post