Coconut Cream Pie
Coconut Cream Pie is an impressive dinner. Made with 1 c. sugar, 1/4 c. cornstarch, 1/4 tsp. salt, 3 c. milk and 4 eggs, separated, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
For filling, in a medium saucepan combine sugar, cornstarch and salt; gradually stir in milk.
Cook and stir over medium heat until thickened and bubbly.
Reduce heat; cook and stir 2 minutes more.
Remove from heat.
Separate egg yolks from whites; set whites aside for meringue.
Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks.
Return egg mixture to saucepan; bring to a gentle boil.
Cook and stir 2 minutes more. Remove from heat.
Stir in butter or margarine, vanilla and 1 cup flaked coconut.
Pour hot filling into baked pastry shell.
π· Perfect Pairings
Complete your meal with these
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