Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. flour; 1/2 c. sugar; 1/4 tsp. salt; 1 1/2 c. scalded milk; 3 eggs, separated; 2 Tbsp. butter; 1/2 tsp. vanilla; 6 Tbsp. sugar; 1 baked 8-inch pie shell; 1/2 c. moist shredded coconut

Servings: persons

1
Mix flour, sugar and salt on top of double boiler; add scalded milk and stir well.
2
Cook over direct heat until thick and smooth, stirring constantly.
3
Beat egg yolks well, stir in a little hot mixture and pour back into double boiler.
4
Cook over boiling water 2 minutes, stirring constantly.
5
Remove from heat and add butter and vanilla.
6
Beat egg whites until light; gradually beat in 6 tablespoons of sugar.
7
Fold coconut into cooled filling; fold 1/3 meringue into cooled pie filling also.
8
Pour filling into cooled pie shell and spread remaining meringue over filling so as to touch the edges of the crust all around.
9
Place in 350u00b0 oven for 12 to 15 minutes, or until golden brown.
10
Cool.
11
If desired, can put a stiff coating of whipped cream and shredded coconut on top.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 c. flour, 1/2 c. sugar, 1/4 tsp. salt, 1 1/2 c. scalded milk, and more.

Yes, Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Pie

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