THE ULTIMATE COCONUT CREAM PIE
THE ULTIMATE COCONUT CREAM PIE
Keywords: dessert pie
Ingredients
- 2 cups coconut (if you use sweetened coconut, your pie will be sweeter. I prefer unsweetened.)
- ¼ cup butter, melted
- 1/3 cup flour or ¼ cup cornstarch
- 2 cups scalded milk (I use homo milk. The higher percentage milk fat will give you a creamier texture.)
- 2 tbsp butter
- 1\\2 to 2/3 cup sugar
- ¼ tsp salt
- 2 egg yolks slightly beaten (save the whites for the meringue)
- ½ tsp vanilla
- 2 egg whites
- 4 tbsp sugar
- Dash of salt
Instructions
PASTRYToss coconut and melted butter together with a fork.
Press into a pie plate on bottom and sides
Bake at 300 degrees for about 25 minutes or until coconut is golden.
Cool.
VANILLA CREAM FILLINGMix sugar, salt and flour together in sauce pan.
Add milk gradually, stirring constantly until mixture comes to a boil and thickens.
Remove from heat.
Add small amount to egg yolks, stir into hot mixture.
Cook 1 minute longer and remove from heat.
Add butter and vanilla. Cool slightly.
Pour into pastry shell.
MERINGUEBeat egg whites until white and fluffy.
Gradually add sugar and salt. Beat until stiff and glossy.
Cover vanilla cream with meringue and bake in at 350 degrees for 12 to 15 minutes or until golden.
TIP: Do not cool the filling before adding the meringue. It will weep less.
VARIATIONS OF CREAM PIEUse regular pastry for the following pies:
Banana Cream: slice 2 bananas in shell and add filling.