Coconut Cream Pie

Name: Coconut Cream Pie
Cuisine: American
Ingredients: 3 cups milk; 4 lg egg yolks; 1 cup sugar; 4 Tbl cornstarch; 1 tsp vanilla extract; 1/4 tsp salt; 1 cup coconut, divided; 1 9” pie crust, baked; Meringue; 4 lg egg whites; 1/4 tsp cream of tartar; 1/4 cup sugar; 1/4 tsp vanilla; 1/4 cup coconut; for garnish

Janet Arthur Farmer @JanetFarmer915

Madison, WV

When I first learned how to make meringue, this became my trademark pie.

Janet Arthur Farmer @JanetFarmer915

Madison, WV

When I first learned how to make meringue, this became my trademark pie.

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Ingredients

3 cupsmilk
4lg egg yolks
1 cupsugar
4 Tblcornstarch
1 tspvanilla extract
1/4 tspsalt
1 cupcoconut, divided
19” pie crust, baked
Meringue
4lg egg whites
1/4 tspcream of tartar
1/4 cupsugar
1/4 tspvanilla
1/4 cupcoconut; for garnish

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Steps

1

Line baked pie crust with 1/4 cup coconut
2

In large, heavy saucepan, heat milk to almost boiling.
3

In small bowl, mix egg yolks, sugar, cornstarch, vanilla, and salt. Pour mixture into hot milk. Cook until thickened. Add remaining coconut. Cool slightly.
4

Make meringue: beat egg whites with cream of tartar until dissolved. Turn mixer to high and beat until stiff peaks form. Add sugar slowly. Add vanilla.
5

Spread meringue on top of hot pie, sealing to the edge of the crust. Top with reserved coconut. Bake meringue at 400 degrees F for 10 minutes, or until meringue browns slightly.
6

ALTERNATIVELY, use toasted coconut for lining pie crust and garnishing.