Coconut Cream Pie

 

 

This is the old fashioned creamy version. No boxed pudding here!

 

Crust

1 ¼ cup vanilla wafers, finely crushed

2 Tablespoons melted butter

1 Tablespoon water

 

Stir ingredients together and press into the bottom and sides of a 9 inch pie pan.

Bake at 375 F. for 6-8 minutes, until edges are lightly browned.

 

Filling

3 eggs

½ cup sugar

¼ cup cornstarch

1½ cups milk (of your choice)

1 -12oz. can evaporated milk

¼ cup flaked coconut

1 teaspoon coconut extract

1 teaspoon pure vanilla extract

½ teaspoon pure vanilla extract

¼ teaspoon cream of tartar

1/3 cup sugar

2 Tablespoons flaked coconut

 

Instructions

Make cookie crust.

Preheat oven to 350 F.

Separate egg whites from yolks.

Let whites stand at room temperature to use in meringue.

Stir together ½ cup sugar and cornstarch in a saucepan. Gradually add the milk and the evaporated milk. Cook and stir for 2 minutes. Remove from heat.

Slightly beat egg yolks.

Gradually add 1 cup of the milk mixture to the egg yolks.

Bring to a gentle boil. Cook and stir 2 minutes.

Add ¼ cup coconut, coconut extract, 1 teaspoon vanilla. Keep warm while you make meringue.

In a chilled large bowl, beat eggs whites, ½ teaspoon vanilla and cream of tartar on medium speed about 1 minutes, or until soft peaks form.

Gradually add ¼ cup sugar beating on high speed for about 4 minutes or until mixture forms stiff glossy peaks.

Pour coconut mixture into the pie crust.

Spread meringue over the top, making sure to seal to the edge of the crust.

Sprinkle with 2 Tablespoons flaked coconut.

Bake 15 minutes or until lightly browned.

Cook on wire rack for 1 hour.

Chill 3-6 hours before serving.

 

 

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