Coconut Cream Pie

A silky coconut cream custard pie topped with whipped cream.

Ingredients

• 1.00 baked 9-inch pie crust
• 3.00 cup whole milk
• 0.75 cup sugar
• 0.33 cup all-purpose flour
• 4.00 l arge egg yolks
• 2.00 tbsp butter
• 1.50 cup sweetened coconut
• 1.00 tsp vanilla
• meringue: 4 egg whites , 1/4 cup sugar

Instructions

1. 1

   Whisk sugar and flour in a saucepan.

2. 2

   Gradually add milk.

3. 3

   Cook over medium heat, stirring constantly, until very thick.

4. 4

   Beat egg yolks.

5. 5

   Slowly whisk some hot pudding into yolks.

6. 6

   Return to pan and cook 2 more minutes.

7. 7

   Remove from heat and stir in butter, 1 cup coconut, and vanilla.

8. 8

   Pour into baked crust.

9. 9

   Beat egg whites with sugar until stiff.

10. 10

    Spread over filling, touching edges to seal.

11. 11

    Sprinkle remaining coconut on top.

12. 12

    Bake at 375°F for 12-15 minutes until meringue is golden.

13. 13

    Cool completely then refrigerate.

Nutrition Facts

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