IRRESISTABLE COCONUT CREAM PIE

Coconut Cream Pie

IRRESISTABLE COCONUT CREAM PIE
IRRESISTABLE COCONUT CREAM PIE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pie Crust:

  • 1-1/2

    cups whole wheat flour

  • 2

    teaspoons sugar

  • 1/2

    teaspoon salt

  • 1/2

    canola oil

  • 2

    tablespoon milk

  • Filling:

  • 1/2

    cup sugar

  • 3

    tablespoon cornstarch

  • 1

    tablespoon flour

  • 1/2

    teaspoon salt

  • 2-1/4

    cups milk

  • 3

    large egg yolks

  • 1

    tablespoon butter

  • 1/2

    cup sweetened shredded coconut

  • 1

    teaspoon vanilla

  • Meringue:

  • 3

    large egg whites

  • cup marshmallow creme

  • 1/4

    cup sweetened coconut

Directions

Preheat 350. In a bowl, mix flour, sugar and salt. In another bowl. whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened mixture will be crumbly' Press onto bottom and up sides of a ungreased 9 inch pie plate. Bake 20 minutes. Cool on a wire rack. Filling: In a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil, cook and stir 2 minutes or until thickened. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gently boil; cook and stir 2 minutes. Remove from heat, stir in butter, coconut and vanilla. For meringue: In a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating at high speed. Continue mixing until stiff peaks form. Transfer hot filling to crust. Spread meringue evenly over pie sprinkle coconut over pie. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour and refrigerate for 3 hours before serving.

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