I made a new pie this year for Christmas and was totally excited that it actually came out extremely delicious! 🙂 Stephen was craving a Coconut Cream pie and even though I had never made one before, I was pretty sure that it would come out looking good, and hopefully tasting just as good.
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Ginger on Gilligan's Island would be super proud of me! 🙂
- 1 baked 9-inch pastry shell
- 2 1/4 cups whole milk
- 3/4 cup sugar, plus 1/4 cup for the egg whites
- 3 eggs, separated
- 1/4 cup cornstarch
- 1 teaspoon vanilla
- 1 3/4 cups toasted coconut, saving a little of it for the top of the pie
- 1 tablespoon butter
- Preheat the oven to 400 degrees F.
- In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together.
- Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks.
- Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry.
- Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer.
- Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well.
- Pour the filling into the prepared pan and cool the pie completely.
- Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks.
- Spread the egg whites over the top of the pie.
- Sprinkle a little of the toasted coconut on top of the pie.
- Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
Have you ever made a coconut Cream Pie?