Get this easy-to-follow coconut cream pie recipe and have an all-time favorite in under an hour!
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Get this easy-to-follow coconut cream pie recipe and have an all-time favorite in under an hour!
5 egg yolks, beaten
5 egg whites
1 1/2 cups granulated sugar
4 tbsp sugar
3 tbsp Clabber Girl Corn Starch
3 cups milk
1/4 cup butter or margarine
1 tsp vanilla extract
1 cup flaked coconut
Filling:
2 pre-baked 9-inch pie shells
Preheat oven to 350° F.
Filling:
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:
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.
Bake at 350° F. for 3 to 5 minutes, until soft brown spots form on meringue.
5 egg yolks, beaten
5 egg whites
1 1/2 cups granulated sugar
4 tbsp sugar
3 tbsp Clabber Girl Corn Starch
3 cups milk
1/4 cup butter or margarine
1 tsp vanilla extract
1 cup flaked coconut
Filling:
2 pre-baked 9-inch pie shells
Preheat oven to 350° F.
Filling:
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:
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.
Bake at 350° F. for 3 to 5 minutes, until soft brown spots form on meringue.