Coconut cream pie

Coconut cream pie



  • sugar - 3/4 c
  • vanilla - 1/2 tsp
  • milk
  • salt - 1/2 tsp
  • flour
  • butter - 2 Tbsp
  • cornstarch - 2 Tbsp
  • heavy cream - 1 c
  • egg whites - 2 item
  • almond or lemon extract - 1/4 tsp
  • egg plus 2 egg yolks, beaten - 1 item
  • grated fresh or flaked coconut - 3/4 c

How to make coconut cream pie:

Scald half the milk and add 1/2 cup of the sugar and the salt. Bring to a boil. Mix flour, cornstarch and beaten egg and yolks with remaining milk. Beat until smooth. Add a little of the hot milk until blended. Combine both mixtures together and cook over hot water until thick, stirring frequently. Remove and add the butter and flavorings. Beat until smooth.

Beat the egg whites until frothy. Add remaining sugar and beat until stiff. Fold the custard into the egg whites. Sprinkle 1/2 cup coconut through the mixture and pour into a baked shell. Whip cream and spread over the top. Cover with rest of the coconut. Chill.

Recipe categories: Desserts, Pie, Pies and tarts.

Coconut cream pie
Average rating: 3 of 5, total votes: 6
Cook. Time: PT30M
Total Time: PT30M

Cause of complaint:

Related ingredients:
graham cracker crumbs, butter, softened, sugar, cinnamon, cream cheese, brown sugar, can sweetened condensed milk
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