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coconut-cream-pie1 Pie Crust

¾ cup , plus 2 tbsp, sugar

3 cups milk

4 eggs, separated

¼ cup cornstarch

1 1/3 Cups sweetened flake coconut

1 Tsp vanilla extract

1 tbsp butter

Pre-cook your favorite pie crust and set aside. In a medium size saucepan, combine ¾ cup sugar and 2 ¾ cups milk. Bring milk to boiling point and scald the milk. In a mixing bowl, whisk together remaining (1/4 cup) milk, and whisk in cornstarch until smooth. Whisk in egg yolks until combined. Temper some of the hot milk into the egg mixture, constantly stirring (you don’t want scrambled eggs!). Pour the egg mixture back into the pan constantly stirring until combined. Bring the mixture to a boil and cook for 1-3 minutes or until mixture has thickened, stirring constantly. Remove pan from heat and stir in 1 cup coconut, vanilla, and butter. Pour mixture into cooled pie crust. Chill pie completely.

For the Meringue:

Preheat oven to 350. In a mixing bowl, whip your eggs whites until soft peaks form. Add 2 tbsp of sugar and whip until stiff peaks form. Spread meringue evenly over your pie and sprinkle coconut on top. Bake for about 8-10 minutes, or until golden brown. If you don’t like meringue, whip cream is a yummy alternative. Enjoy!

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