Coconut Cream Pie  Pies  145 reads

Coconut Cream Pie


2 Homemade Piecrusts, recipe follows
1 cup butter
1 (12-ounce) can evaporated milk
1 cup whole milk
3 cups sugar, divided
1/3 cup all-purpose flour
1 teaspoon salt
6 large eggs, separated
2 teaspoons vanilla extract, divided
1 (14-ounce) package sweetened shredded coconut, divided
1/3 teaspoon cream of tartar

Preheat oven to 350°. On a lightly floured surface, roll out Homemade Piecrusts, and fit into

2 (9-inch) pie plates, fold edges under, and crimp as desired. Line pie plates with parchment paper, and place pie weights on top.

Bake until crusts begin to set, about 10 minutes. Remove pie weights and parchment paper, and

bake until lightly browned, about 8 to 10 minutes more. Let crusts cool on a wire rack 10 to 15 minutes.

In a medium saucepan, melt butter. Add evaporated milk and whole milk, stirring to combine. Whisk in 2 cups sugar, flour, and salt. Stir continuously until mixture thickens, about 20 minutes.

In a small bowl, add egg yolks. Pour about 1/4 cup milk mixture into yolks and whisk to combine. Stir yolks into remaining milk mixture and cook, stirring constantly, 1 minute.

Add 1 teaspoon vanilla and all but 1 cup coconut. Divide filling evenly between prepared piecrusts.

Bake pies until center has set, about 15 to 20 minutes. Cover edges of pie with foil to prevent excess browning, if necessary. Set aside.

Increase oven to broil.

Prepare a double-boiler over a saucepan of simmering water. Add egg whites to double-boiler bowl, and beat at high speed with an electric mixer until soft peaks form, 3 to 4 minutes. Gradually beat in remaining 1 cup sugar, cream of tartar, and remaining 1 teaspoons vanilla. After that addition, stiff peaks should have formed. Spread meringue over pie filling. Divide remaining 1 cup coconut between pies, if desired.

Broil pies until meringue is browned, about 30 seconds. Refrigerate pies at least 4 hours before serving.

makes 2 pies


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