Coconut Cream Pie

  • on December 2, 2007
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Ingrients & Directions

9 Inch pie crust; baked and
1/2 Recipe pastry cream (save
-egg whites for meringue)
-(recipe below)
1 c Coconut
4 Egg whites; at room
1/4 ts Cream of tartar
1/2 ts Vanilla extract
8 tb Sugar
2 tb Coconut; for top of meringue

Prepare pastry cream according to instructions. While still hot, stir in
coconut. Pour into pie crust. Preheat oven to 350?. Beat egg whites, cream
of tartar and vanilla until they form soft peaks. Gradually add sugar and
beat until peaks are stiff and egg whites are shiny but not dry. Spread
meringue over hot filling, sealing to edge of pie crust. Sprinkle with
coconut. Bake until meringue is golden, 12 to 15 minutes. Cool before
slicing. Refrigerate.

8 egg yolks
1 cup sugar
1 quart milk
1/2 cup cornstarch
1 1/2 teaspoon vanilla

Whisk egg yolks and sugar together until thick. Dissolve cornstarch in 1
cup cold milk-feel with your fingers to be sure cornstarch is completely
dissolved. Beat into egg yolks. In a large saucepan, bring remaining 3 cups
milk to a full rolling boil. Remove from heat and gradually whisk in egg
yolk mixture. Return to heat and cook, stirring constantly with a whisk or
wooden spoon, until mixture thickens. Remove from heat, beat in vanilla and
strain into a clean bowl if necessary. Cover surface of pastry cream
directly with plastic wrap and refrigerate.

1 Servings

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