Coconut Cream Pie
Say "thank you" to your church leadership or other influential people in your life with a homemade dinner and coconut cream pie as the finale.
Ingredients
- 1 10-inch single pie crust, baked
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 2 1/2 cups milk
- 1 tsp vanilla
- 2 Tbsp margarine or butter
- 1 1/3 cup coconut
- 3 eggs, separated
- 1/4 tsp cream of tartar
- 1/4 cup sugar
Instructions
- In a heavy saucepan, mix the 1/3 c sugar and cornstarch. Add milk slowly and mix well. Stir over medium heat, until mixture reaches a boil.
- Separate eggs; beat egg yolks in bowl. Add about ½ cup of the hot pudding mixture to the egg yolks, a tablespoon at a time, beating well each time. Add egg mixture into pudding mixture. Allow to boil, stirring constantly 2 minutes. Remove from heat. Add margarine, vanilla, and 1 cup flaked coconut.
- Beat egg whites to soft peaks. Add cream of tartar and sugar; beat to stiff peaks. Pour pudding mixture into pie shell. Top with meringue, sealing to edges. Sprinkle 1/3 cup coconut on top.
- Bake in 350 degree oven for 7-10 minutes, watching carefully and rotating pie if needed. Remove promptly when meringue peaks are lightly browned.
Notes
Sometimes I cheat and use a box of Cook and Serve pudding if I’m running short on time.
You can convert this recipe to mostly sugar free in consideration of the diabetics in your group. Use either Splenda or Stevia in place of the sugar or use sugar free pudding mix. Warning: You can't claim it is totally sugar free since the coconut is sweetened. Also, it's best to use part sugar and part artificial sweetener in the meringue since all Splenda will not brown but turn an odd yellow color.