Coconut Cream Pie
This is an easy old fashioned Coconut cream pie that is so good! It's pretty easy to make, but is time consuming.
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Needed to make pie:
* 1 baked pie crust
* 4 eggs
* 3/4 cup sugar
* 1/4 cup cornstarch or 1/2 cup all-purpose flour
* 3 cups milk
* 1 tbsp. butter
* 1 1/2 tsp. vanilla
* 1 1/3 cup flaked coconut
Step 1: Bake your pastry shell per package directions.
Step 2: Using two bowls, separate egg whites and yolks. Set egg whites to the side for meringue.
Step 3: In a pot, mix sugar and corn starch. Slowly add milk and stir well.
Step 4: Heat on low to medium until it starts to boil. Stirring constantly, simmer for 2 minutes and remove from heat.
Step 5: Beat egg yolks lightly, then add about 1 cup of the mixture and stir well. Add egg mixture back to pot and stir well.
Step 6: Cook at a low simmer for 2 minutes and remove from heat. Add butter, vanilla and 1 cup coconut and stir well. Pour mixture into baked pie crust.
Needed to make meringue:
* 4 eggs (whites)
* 1/2 cup sugar
* 1/2 tsp. cream of tartar
* 1 tsp. vanilla
Step 1: Allow egg white to stand at room temperature for about 30 minutes.
Step 2: In a large mixing bowl combine egg whites, vanilla and cream of tartar. Mix with a mixer or a whisk until peaks form.
Step 3: Adding about a tbsp. of sugar at a time and mixing well after each addition, continue until all sugar in adding. Then mix for another minute.
Putting it all together:
Step 1: Add meringue to the top of pie and spread out. Make sure to cover all of the filling, taking meringue to the edges all the way around. You should only see meringue and crust.
Bake at 325 for 25 to 30 minutes.
Cool in refrigerator for 3 to 6 hours before serving. Store in refrigerator.
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