Coconut Cream Pie
One of the best desserts is a creamy old-fashioned coconut cream pie. A rich slice is true comfort food.
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