Coconut Cream Pie V recipe
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Ingredients
- 1 (9 inch) pie crust, baked 2 cups white sugar ¼ cup cornstarch 1 pinch salt ¼ cup unsweetened cocoa powder 4 cups milk 4 egg yolks 4 egg whites 1 tablespoon butter 1 teaspoon vanilla extract 1 cup shredded coconut ½ cup white sugar
Nutrition Info
- 496 caloriescarbohydrate: 86.4 gcholesterol: 116 mgfat: 14.2 gfiber: 2 gprotein: 8.7 gsaturatedFat: 7.6 gservingSize: -sodium: 221.2 mgsugar: 72.5 gtransFat: : -unsaturatedFat: : -
Directions Coconut Cream Pie V
Directions
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Preheat oven to broiler setting.
To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil.
Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined.
Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently.
Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside.
To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form.
Pour custard into baked pie shell. Spread meringue over custard, covering completely.
Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.