Coconut Cream Pie

This is the best coconut cream pie I've ever had!

Course: Dessert

Cuisine: American

Author: Cheri Fisk

Servings: 8

Prep Time 15

Cook Time 20

Total Time 35

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Ingredients

Crust:

1 pie crust (link to my recipe is in the instructions below)

Filling:

⅔ cup white sugar
¼ cup all-purpose flour
2 ½ Tbsp cornstarch
¼ tsp salt
3 cups whole milk
2 tsp butter (melted)
1 ½ tsp vanilla
4 egg yolks (beaten - save whites for meringue)
2 cups shredded, sweetened coconut

Meringue:

½ cup white sugar
¼ tsp salt
½ cup water
1 Tbsp cornstarch
4 egg whites
½ tsp cream of tartar
2 tsp vanilla

Instructions:

Step 1: Prepare Pie Crust

Prepare the pie crust and blind bake it. If you've already baked the crust, preheat the oven to 350°.

Step 2: Meringue Part 1

*** See note about sugar quantity.*** In a saucepan, combine the sugar, salt, water, and cornstarch.
Stirring constantly, heat until thick and clear. Set aside and cool completely.

Step 3: Pie Filling

In a saucepan, combine the sugar, flour, cornstarch, and salt.
When mixed, add the milk, butter, vanilla, beaten egg yolks, and coconut.
Over medium heat, stirring frequently, heat until thickened.
Pour into the baked shell.

Step 4: Meringue Part 2

In a clean bowl, combine the egg whites and cream of tartar and beat until very soft peaks are beginning to form.
Slowly pour in the cooled cornstarch mixture and continue to beat until stiff peaks form.
Spread meringue over the filling, being sure to spread it all the way to the edges.

Step 5: Baking

Bake the pie at 350° for 10-15 minutes or until the top of the meringue is golden brown.

Notes:

Make Ahead:
You can make this a few hours ahead of time, but it's best eaten the same day it's made so it isn't soggy.

*****Meringue Note*****
The recipe I have says to add all of the sugar to the cornstarch mixture. Most meringue recipes I found say to beat the sugar into the egg whites. I'm not sure which way works the best.