Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 2 cups Unsweetened Coconut; 9 whole Graham Crackers; 1/4 cups Sugar; 4 Tablespoons Unsalted Butter, melted; 1/4 teaspoons Salt; _____; FOR THE FILLING:; 1/3 cups Cornstarch; 2/3 cups Sugar; 1/4 teaspoons Salt; 3 cups Coconut Milk; 1 whole Egg; 4 whole Egg Yolks; 1 teaspoon Vanilla; _____; FOR THE MERINGUE:; 4 whole Egg Whites; 3/4 cups Sugar; 1 pinch Salt; 1/2 teaspoons Vanilla; 1/4 teaspoons Coconut Extract

Servings: persons

FOR THE CRUST:
2 cups Unsweetened Coconut
9 whole Graham Crackers
1/4 cups Sugar
4 Tablespoons Unsalted Butter, melted
1/4 teaspoons Salt
_____
FOR THE FILLING:
1/3 cups Cornstarch
2/3 cups Sugar
1/4 teaspoons Salt
3 cups Coconut Milk
1 whole Egg
4 whole Egg Yolks
1 teaspoon Vanilla
_____
FOR THE MERINGUE:
4 whole Egg Whites
3/4 cups Sugar
1 pinch Salt
1/2 teaspoons Vanilla
1/4 teaspoons Coconut Extract

1
["For the crust, toast the coconut for 10 minutes at 325u00b0F. Cool. Using a food processor, process graham crackers and coconut to crumbs. Combine crumbs, sugar, melted butter, and salt. Spread in a 9"" pie plate. Bake 12 minutes. Cool.", "For the filling, in a medium saucepan, whisk corn starch, sugar, and salt. Whisk in coconut milk. Cook over medium heat until thickened. Separate 4 eggs into yolks and whites, reserving whites for the top. Mix the whole egg with the 4 egg yolks in a separate bowl. Slowly stir the hot mixture into the yolks, being careful not to curdle the eggs. Place the custard back on the stove top. Cook a few minutes longer, stirring constantly. Stir in the vanilla and cool over an ice water bath. Pour into the pie crust.", "For the meringue topping, over a pot of boiling water, whisk remaining egg whites, sugar, and a pinch of salt in a mixer bowl to 160u00b0F. Place on the mixing stand, adding vanilla and coconut extract. Using the mixer whisk, beat to form glossy, stiff peaks. Top the pie. Broil to brown the top."]

1270

kcal

Calories

Fat

109

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 22 ingredients. The key ingredients include: FOR THE CRUST:, 2 cups Unsweetened Coconut, 9 whole Graham Crackers, 1/4 cups Sugar, 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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