BEA'S COCONUT CREAM PIE
I had to tweak several recipes to come up with a coconut cream pie that I prefer best. I like the fact that I cut back on the amount of coconut, which, in my opinion, makes the pie too dry. I also use coconut extract instead of the vanilla in the filling to give it more of a coconut flavor.
Provided by Bea L.
Categories Pies
Number Of Ingredients 15
Steps:
- 1. Bake 9" pie crust and cool completely. Seperate egg whites from yolks. PIE FILLING: Combine sugar, cornstarch and butter in medium saucepan. Gradually add in milk. Cook over medium heat, stirring constantly until thickened.
- 2. Beat egg yolks then add small amount of mixture to yolks, about a tablespoon and mix well. (This is called tempering). Repeat this twice more then add egg mixture to filling and cook over medium heat an additional minute or two. Fold in the coconut and then fill baked crust and place plastic wrap over filling to keep warm while making meringue. This also prevents a film between filling and meringue.
- 3. MERINGUE: Preheat oven to 350. Using electric mixer, beat 3 egg whites until frothy. Add salt and cream of tartar. Beat until well combined. Beat in half the sugar and combine well then add remaining half of sugar, beating another minute or so. Add vanilla and beat another minute or so until stiff peaks will hold.
- 4. Remove plastic wrap from filling. Spread meringue on pie making sure it touches the outside edges. Sprinkle a little coconut on top of meringue. Bake on 350 for approximately 10 minutes or until golden brown.
- 5. *You can dilute the evaporated milk or you can use any milk you want. The pie will still be good but not as rich. I've made this pie with 1% milk, half & half and diluted evaporated milk. I do prefer the original way best but feel free to do either.
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ZiDi Shah
[email protected]I've never made a coconut cream pie before, but this recipe made it easy. The pie turned out great and I will definitely be making it again.
Priscilla Williams
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a creamy, coconutty pie that everyone will love.
Sujan Magrati
[email protected]I'm not a huge fan of coconut, but I really enjoyed this pie. The filling was creamy and flavorful, and the crust was flaky and buttery.
Rockthor Thor
[email protected]This pie is a great way to use up leftover coconut cream. It's also a delicious and easy dessert to make.
Kamohelo Stava
[email protected]I found the crust to be a bit dry, but the filling was delicious.
Danny Lewis
[email protected]I love the combination of coconut and cream in this pie. It's a perfect dessert for any occasion.
Hassan Mehmood Qadri
[email protected]The coconut cream filling was a bit too sweet for my taste, but the crust was perfect.
Hirut Ewunetu
[email protected]This pie is easy to make and absolutely delicious. I highly recommend it!
Daniel Estraño
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The filling is creamy and coconutty, and the crust is perfectly flaky.
Mithuk Mistre
[email protected]This pie was a hit! The coconut cream filling was rich and flavorful, and the crust was flaky and buttery. I loved the addition of the toasted coconut on top, it added a nice crunch and flavor.