Coconut Cream Pie
Coconut Cream Pie is an moderately easy dinner. Made with 1 baked 9-inch pie shell, 1/4 c. cornstarch, 2/3 c. sugar, 1/2 tsp. salt and 2 1/2 c. milk, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Mix cornstarch, sugar and salt in double boiler top.
Slowly stir in milk.
Cook over boiling water, stirring constantly until thick enough to mound slightly when dropped from spoon.
Cover; cook 10 minutes longer, stirring occasionally.
Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture.
Cook 2 minutes, stirring constantly.
Remove from heat. Stir in vanilla and 3/4 cup coconut.
Cool to room temperature. Turn into pastry shell.
Beat egg whites until foamy.
Add sugar, 1 tablespoon at a time, beating well after each addition.
Beat until stiff.
Put on top of pie.
Sprinkle with coconut.
Bake at 425Β° for 5 minutes or until brown.
π· Perfect Pairings
Complete your meal with these
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