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Coconut Cream Pie

Ingredients

 1 cup White granulated Pioneer Sugar
 ¼ cup Cornstarch
 ¼ tsp Salt
 2 cups Half & Half
 ½ cup Whole milk
 6 Egg yolks, beaten
 2 tbsp Butter
 1 tsp Coconut extract
 ½ tsp Vanilla
 2 cups Flaked coconut
 1 9-inch pastry shell, baked
Meringue Ingredients
 6 Egg whites
 1 tsp Vanilla
 ½ tsp Cream of tartar
 68 tbsp White granulated Pioneer Sugar

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Directions

1

Remove eggs from refrigerator and let set at room temperature for at least 30 minutes before preparing this recipe.

2

In a saucepan, combine white granulated Pioneer Sugar, cornstarch and salt; gradually stir in half & half and milk. Cook and stir over medium-high heat until bubbly. Continue to cook and stir for 2 minutes. Remove from heat. Take out approximately 1 cup of hot mixture and stir into the beaten yolks; stir to blend. Immediately return the yolk mixture to the hot mixture and cook for 2 more minutes, stirring constantly. Remove from heat.

3

Add the butter, coconut extract, vanilla and flaked coconut. Mix well. Pour into cooled, baked pastry shell; set aside.

Meringue Directions
4

Preheat oven to 350° F.

5

Beat the egg whites with vanilla and cream of tartar until soft peaks form. Gradually add white granulated Pioneer Sugar (1 tablespoon at a time), beat until stiff and glossy peaks form and all the sugar is dissolved.

6

Spread the meringue over custard filling, seal to the edge. Sprinkle a few flakes of coconut over the top. Add a little sprinkle of sugar to add “sparkle” if you wish. Bake for 12 to 15 minutes or until meringue is golden brown. Cool completely before cutting. Store in refrigerator.

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