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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from Payne's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Prepared 9" pie crust, Baked

2⅔ cup Milk
¾ cup Granulated Sugar

½ cup Cornstarch
⅔ cup Milk
4 Egg Yolks, Save the Whites for Meringue

⅔ tsp. Salt
1 tsp. Vanilla
⅓ cup Unsalted Butter
1 cup Coconut
Directions:
Directions:
Place milk and sugar into a large thick walled sauced pan.

Combine the cornstarch, milk and egg yolks into a glass bowl and set aside.

Place sauce pan onto the stove and heat until just below a boil, scalding the milk.

Add some of the hot mixture into the egg mixture, whisking constantly. once the eggs have been tempered, slowly pour the egg mixture into the remaining hot mixture in the sauce pan. Stir constantly.

Return to the heat and cook, stirring constantly until mixture is thickened. Continue cooking for 1-2 minutes.

Remove from the heat and add salt, vanilla, butter and coconut.

Stir well and pour into a baked 9" pastry shell.

Cover with a layer of saran wrap directly onto the pudding to keep a film from forming on the pudding, as it finishes cooling. Let the pie completely cool.

Prepare Meringue, as directed in separate recipe.

I recommend placing some additional coconut on top of the meringue before browning.

 

 

 

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