Coconut Cream Pie
By á-174942
Ingredients
- GRAHAM CRACKER CRUST:
- 1 1/2 cups fine graham-cracker crumbs
- 1/3 cup sugar
- 1/3 cup melted butter
- FILLING:
- 3 egg yolks
- 1 dash salt
- 3/4 cup sugar
- 3 cups coconut milk
- 2 tablespoons butter
- 1/2 cup cornstarch
- 1 cup shredded coconut
- 1/2 teaspoon vanilla extract
- 3 egg whites
- 1 pinch sugar
- 1/4 cup shredded coconut
Details
Servings 1
Preparation
Step 1
To make crust, mix crumbs, sugar and butter together in a bowl. Press crumb mixture into an 8 or 9-inch pie pan and bake for 8 to 10 minutes at 350 degrees.
For filling, in the top of a double boiler over steaming water, beat together egg yolks and salt. Add sugar, milk and butter. When bottom pot begins to boil, mix cornstarch with a small amount of water in a separate bowl. Add to egg-yolk mixture one spoonful at a time.
Cook until thick, stirring constantly with a wire whisk. Add coconut and vanilla, and pour the filling into baked pie shell. Beat egg whites with a pinch of sugar and spread meringue over pie. Sprinkle remaining coconut on top and briefly toast in oven.
This recipe yields ?? servings.
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