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How to Make Coconut Cream Pie

If your family is constantly clowning around during desert time, this guide will have them eating the pie rather than throwing it at one another.

Instructions

  • : Raw egg carries a risk of salmonella infection. Use pasteurized egg whites to reduce your risk.
  • Step 1: Bake the pie crust Bake a store-bought or homemade pie crust until it is golden brown and set it aside to cool.
  • Step 2: Whisk the milk and sugar Whisk together the sugar and 2 cups of the milk in the small saucepan, and then bring it to a simmer over low heat.
  • Step 3: Separate the eggs Separate the eggs and temper the egg yolks with the heated milk and sugar mixture. Then add everything back to the saucepan. Save the egg whites.
  • TIP: Tempering prevents the eggs from scrambling by slowly increasing the temperature with a small amount of the heated liquid.
  • Step 4: Add the cornstarch Dissolve the cornstarch with the remaining milk and add it to the saucepan. Allow it to thicken for 4 to 6 minutes.
  • Step 5: Combine the vanilla, coconut, and butter Stir in the vanilla, coconut, and butter, and allow the mixture to cool before pouring it into the pie shell.
  • Step 6: Make the meringue Make the meringue by beating the saved egg whites with an electric beater and slowly adding the confectioners' sugar until the mixture forms stiff peaks.
  • Step 7: Bake and serve Top the pie with the meringue and bake for 3 to 5 minutes, or until the edges turn golden brown. Cut and serve.
  • FACT: Harry Nilsson's hit song "Coconut" was released in 1971 and has only one chord progression.

You Will Need

  • 9" pie crust
  • 2u00bd c. whole milk
  • u00be c. sugar
  • 3 eggs
  • 2 tbsp. cornstarch
  • 2 tsp. vanilla extract
  • 1 c. shredded toasted coconut
  • 2 tbsp. butter
  • u00bc c. confectioners' sugar
  • A wire whisk
  • A small saucepan
  • An electric beater
  • Whipped cream (optional)

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