Coconut Cream Pie
Coconut Cream Pie

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, coconut cream pie. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking.

Coconut Cream Pie is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Coconut Cream Pie is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can have coconut cream pie using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Coconut Cream Pie:
  1. Get milk
  2. Make ready lg egg yolks
  3. Take sugar
  4. Get cornstarch
  5. Take vanilla extract
  6. Take salt
  7. Prepare coconut, divided
  8. Get 9” pie crust, baked
  9. Get Meringue
  10. Get lg egg whites
  11. Take cream of tartar
  12. Prepare sugar
  13. Take vanilla
  14. Make ready coconut; for garnish

It's similar to my Banana Cream Pie recipe but uses coconut milk and dried coconut in the pastry cream filling to. Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite. Coconut cream pie is a diner classic, but there's no reason you can't make it at home.

Steps to make Coconut Cream Pie:
  1. Line baked pie crust with 1/4 cup coconut
  2. In large, heavy saucepan, heat milk to almost boiling.
  3. In small bowl, mix egg yolks, sugar, cornstarch, vanilla, and salt. Pour mixture into hot milk. Cook until thickened. Add remaining coconut. Cool slightly.
  4. Make meringue: beat egg whites with cream of tartar until dissolved. Turn mixer to high and beat until stiff peaks form. Add sugar slowly. Add vanilla.
  5. Spread meringue on top of hot pie, sealing to the edge of the crust. Top with reserved coconut. Bake meringue at 400 degrees F for 10 minutes, or until meringue browns slightly.
  6. ALTERNATIVELY, use toasted coconut for lining pie crust and garnishing.

Cover the coconut cream pie with plastic wrap and chill it until the filling is firm. This is the BEST Coconut Cream Pie recipe you will ever try! On Monday, I shared my post on how to toast coconut. So today I want to show you one of my favorite ways to use that toasted coconut. "Coconut cream pie made the old-fashioned way! Mounds of fluffy coconut-cream cheese whipped cream, creamy coconut custard filling and a crisp buttery pie crust!

So that’s going to wrap this up with this exceptional food coconut cream pie recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!