One of the best desserts is a creamy old-fashioned coconut cream pie. A rich slice is true comfort food.Â
Although the general idea of a cream pie may be able to trace its roots back to Europe, the Coconut Cream Pie may actually be an American invention. In the 1800s, as Americans were enjoying tropical fruits such as bananas and pineapple, coconuts also became more accessible in the United States.
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Coconut Cream Pie
One of the best desserts is a creamy old-fashioned coconut cream pie. A rich slice is true comfort food.Â
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Servings: 6
Calories: 371kcal
Equipment
- double boiler
Ingredients
- 4 tbsp sugar
- 5 tbsp all-purpose flour
- 1/2 tsp salt
- 2 cups milk
- 3 large egg yolks slightly beaten
- 1 1/2 cups coconut shredded
- 2 tsp vanilla
- 1 baked pie shell
MERINGUE TOPPING
- 2 large egg whites
- 4 tbsp sugar
Instructions
- Combine sugar, flour, and salt in top of double boiler, add milk and egg yolks; mix well. Place over rapidly boiling water & cook 10 minutes stirring constantly, remove from boiling water and add 1 cup of coconut and vanilla.
- Cool slightly, then turn into pie shell.
- Beat egg whites until foamy. Add sugar 2 tbsp. at a time, beating after each addition until whites stand in peaks.
- Spoon your meringue on top and spread out to the edges of the crust. Then, use a knife or spatula to form peaks on pie. Add a small amt of coconut on top and bake in moderate oven (350 degrees) 10 minutes, until browned.
- Take out of oven and let cool completely then refrigerate.
- Slice and serve
Nutrition
Calories: 371kcal | Carbohydrates: 42g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 371mg | Potassium: 240mg | Fiber: 3g | Sugar: 22g | Vitamin A: 254IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg
