Pies

Coconut Cream Pie

rpic_20170418184415_lg

Prep Time: 20 Minutes

Total Time: 40 Minutes

rpic_20170418184415_lg

Ingredients

  • 5 egg yolks, beaten
  • 1 1/2 C. granulated sugar
  • 3 Tbsp. Clabber Girl® Corn Starch
  • 3 C. milk
  • 1/4 C. butter or margarine
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. flaked coconut
  • 2 pre-baked 9-inch pie shells
  • 5 egg whites
  • 4 Tbsp. sugar

Directions

  1. Preheat the oven to 350°F.
  2. Mix together beaten egg yolks, sugar, corn starch, milk and butter in saucepan over medium heat. Cook, stirring constantly until thick and bubbly. Remove from heat. Add vanilla and coconut; cook in pan for 15 minutes, then pour into pie shells.

Meringue:

  1. Beat 5 egg whites, slowly adding sugar. Beat whites until stiff. Place meringue on top of pie, making sure you spread to sides, covering crust, so meringue doesn’t shrink when baked.
  2. Bake at 350 F for 3 to 5 minutes, until soft brown spots form on meringue.

Coconut Cream Pie

rpic_20170418184415_lg

Prep Time: 20 Minutes

Total Time: 40 Minutes

Ingredients

  • 5 egg yolks, beaten
  • 1 1/2 C. granulated sugar
  • 3 Tbsp. Clabber Girl® Corn Starch
  • 3 C. milk
  • 1/4 C. butter or margarine
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. flaked coconut
  • 2 pre-baked 9-inch pie shells
  • 5 egg whites
  • 4 Tbsp. sugar

Directions

  1. Preheat the oven to 350°F.
  2. Mix together beaten egg yolks, sugar, corn starch, milk and butter in saucepan over medium heat. Cook, stirring constantly until thick and bubbly. Remove from heat. Add vanilla and coconut; cook in pan for 15 minutes, then pour into pie shells.

Meringue:

  1. Beat 5 egg whites, slowly adding sugar. Beat whites until stiff. Place meringue on top of pie, making sure you spread to sides, covering crust, so meringue doesn’t shrink when baked.
  2. Bake at 350 F for 3 to 5 minutes, until soft brown spots form on meringue.

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