Coconut Cream Pie

1. 1

   In a non stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together.

2. 2

   Bring the milk to boiling point and scald the milk.

3. 3

   In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together Whisk until smooth.

4. 4

   Temper the egg yolk mixture into the scalded milk.

5. 5

   Bring mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.

6. 6

   Remove the pan from the heat and stir in the flaked coconut, vanilla and butter Pour the filling into the prepared pie shell.

7. 7

   Cover pie with plastic warp and place in the refrigerator.

8. 8

   Chill pie completely, about 2 hours.

9. 9

   Using an electric mixer, whip the egg whites until stiff with the remaining sugar.

10. 10

    Spread meringue evenly over the top of the pie.

11. 11

    Sprinkle top with the toasted coconut.

12. 12

    Place pie in a pre-heated 350 degree oven and bake for 8 to 10 minutes or until golden.

13. 13

    Remove from oven and cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.