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Coconut Cream Pie IV

Coconut Cream Pie IV
Coconut Cream Pie IV might be A mixture of pie shell, coconut, egg yolks, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute.
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Corn StarchCorn Starch
SugarSugar
MilkMilk
SaltSalt
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Sauce PanSauce Pan
2
Remove from heat.
3
In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks.
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Egg YolkEgg Yolk
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BowlBowl
4
Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds.
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Egg YolkEgg Yolk
5
Remove from heat and add butter, vanilla and coconut.
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CoconutCoconut
VanillaVanilla
ButterButter
6
Pour into baked pie shell. Cool in refrigerator.
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Pie CrustPie Crust
7
Preheat the oven to 375 degrees F (190 degrees C)
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OvenOven
8
In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks.
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Egg WhitesEgg Whites
SugarSugar
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BowlBowl
9
Spread meringue over pie, sealing to the edges and sprinkle with coconut.
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CoconutCoconut
SpreadSpread
10
Bake in the preheated oven until meringue is toasted, 10 to 15 minutes.
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OvenOven
DifficultyHard
Ready In45 m.
Servings10
Health Score6
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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