Coconut Cream Pie

By Emcneil

Our favorite

Ingredients

• 1 baked 9 inch pie shell
• 2 1/4 cups whole milk
• 3/4 cups sugar, plus 1/4 cup for egg whites
• 3 eggs, separated
• 1/4 cup cornstarch
• 1 teaspoon vanilla
• 1 3/4 cups toasted coconut
• 1 tablespoon butter

Preparation

Step 1

Preheat oven to 400 degrees. In saucepan, whisk 2 cups of milk and 3/4 cup of sugar together. Place over medium heat and bring liquid to simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in vanilla, coconut and butter. Mix well.Pour the filling into the pie shell and let cool completely.
Whip the egg whites to soft peaks. Add remaining sugar and whip to stiff peaks. Spread over top of pie. Bake 3 to 4 minutes until meringue is golden brown.