Irresistible Coconut Cream Pie Recipe

Name: Irresistible Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups whole wheat flour; 2 teaspoons sugar; 1/2 teaspoon salt; 1/2 cup canola oil; 2 tablespoons whole milk; 1/2 cup sugar; 3 tablespoons cornstarch; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 2-1/4 cups whole milk; 3 large egg yolks, room temperature; 1 tablespoon butter; 1/2 cup sweetened shredded coconut; 1 teaspoon vanilla extract; 3 large egg whites, room temperature; 1 cup marshmallow creme; 1/4 cup sweetened shredded coconut

Servings: persons

1-1/2 cups whole wheat flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons whole milk
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon salt
2-1/4 cups whole milk
3 large egg yolks, room temperature
1 tablespoon butter
1/2 cup sweetened shredded coconut
1 teaspoon vanilla extract
3 large egg whites, room temperature
1 cup marshmallow creme
1/4 cup sweetened shredded coconut

1
Preheat oven to 350u00b0. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack.
2
For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat.
3
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla.
4
For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form.
5
Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

791

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 17 ingredients. The key ingredients include: 1-1/2 cups whole wheat flour, 2 teaspoons sugar, 1/2 teaspoon salt, 1/2 cup canola oil, and more.

Yes, Irresistible 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.

Irresistible Coconut Cream Pie

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