Coconut Cream Pie

Coconut Cream Pie
Coconut Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust:

  • 1 1/2

    C flour

  • 2

    tsp sugar

  • 1/2

    tsp salt

  • 1/2

    C vegetable oil

  • 2

    T cold milk

  • Filling:

  • 2/3

    C sugar

  • 3

    T cornstarch

  • 1

    T flour

  • 1/2

    tsp salt

  • 1 1/2

    tsp vanilla

  • 3

    C milk

  • 3

    egg yolks, beaten

  • 3/4

    C flaked coconut

  • 1

    T butter

  • Meringue:

  • 3

    egg whites

  • 1

    C marshmallow crème

  • 1/4

    C flaked coconut

Directions

1. In bowl, combine flour, sugar and salt. Combine oil and milk; stir into flour until moistened (will be crumbly). Press into bottom and up sides of ungreased 9" pie pan. Bake at 350 for 20 minutes. Cool. 2. Combine cornstarch, flour and salt in saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Gradually stir in 1 C of hot filling into egg yolks; return all to pan, stirring constantly.. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in coconut, butter and vanilla until butter is melted. Pour hot filling into crust. 3. In mixing bowl, beat egg whites until soft peaks form. Gradually beat in marshmallow crème on high speed until stiff glossing peaks form. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350 for 12 to 15 minutes or until meringue is golden.

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