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Coconut Cream Pie

Coconut Cream Pie
Coconut cream pie

For all coconut fans, Coconut Cream Pie is the perfect choice. Try it, it’s delicious, you won’t regret it. To turn this into a chocolate pie, don’t add the coconut but use 3 tablespoons cocoa powder instead. To turn this into banana cream pie, slice 2 or 3 bananas instead using the coconut.

Crust

Blind-Baked Crust

Filling

  • 3 cups milk,
  • 3 egg yolks,
  • 1 cup sugar,
  • ¼ tsp salt,
  • 3 tbsp flour,
  • 3 tbsp cornstarch,
  • 2 tbsp butter,
  • 1 tsp vanilla,
  • 1½ cups unsweetened shredded coconut.

Meringue

  • 6 egg whites,
  • 4 tbsp powdered sugar,
  • ¼ tsp cream of tartar,
  • 1 tbsp cornstarch,
  • pinch of salt.

Preparation

  1. Make the Blind-Baked Crust.
  2. Make the Filling: In a heavy saucepan, whisk together all ingredients except butter, vanilla, and coconut. Cook over medium heat until boiling and thick. Remove from heat and stir in butter, vanilla, and coconut. Pour into pre-baked pie shell.
  3. Make the Meringue: Using an electric mixer, beat all the meringue ingredients in a clean bowl until stiff peaks form. Cover the top of the pie with the meringue.
  4. Bake at 375 degrees for 10 minutes.

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About Sabina Witres

I loved pies already as a kid. I watched my mom making them and usually I was the one who took the first bite. Now, I make pies myself. I like to experiment with ingredients, sizes and shapes. It's always fun!

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