The best delicious Coconut Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut Cream Pie recipe today!
Hello my friends, this Coconut Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Coconut Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Coconut Cream Pie.
What Makes This Coconut Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut Cream Pie.
Ready to make this Coconut Cream Pie Recipe? Let’s do it!
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1 3/4 c Milk
3/4 c Sugar
1/2 ts Salt
3 1/2 tb Flour, all-purpose
2 tb Cornstarch
1 lg Egg
3 lg Egg yolks, beaten
2 tb Butter
1/2 ts Vanilla extract
1/4 ts Almond extract
1 c Flaked coconut, * see note
1/2 c Heavy cream
1 9 inch pie crust, baked
3 lg Egg whites
*If using fresh coconut, save 1 tablespoon of the coconut milk. Scald half
of the milk and add 1/2 cup of the sugar and the salt. Bring to a boil. Mix
flour, cornstarch, and 1 beaten egg and 3 beaten egg yolks with the
remaining milk; beat until smooth. Add a little of the hot milk and blend.
Combine both mixtures and cook over hot water in a double boiler until
thick, stirring constantly. Remove from heat and add butter and flavoring.
Beat with a wooden spoon until smooth. Add 3/4 cup of coconut (and the
tablespoon of coconut milk if using fresh coconut). Whip the heavy cream
and fold into the mixture. Pour mixture into the baked pie crust. Beat the
egg whites until foamy. Add remaining sugar and beat until stiff peaks
form. Smooth the meringue over the pie and seal to edges; sprinkle with the
remaining 1/4 cup coconut. Place in 450 degree oven until the coconut
begins to brown.
Yields
6 Servings
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