How to Make Coconut Cream Pie IV - A Step-by-Step Guide

Coconut cream pie is a classic dessert that is beloved for its rich and creamy filling, flaky crust, and sweet coconut flavor. This Coconut Cream Pie IV recipe takes all of the traditional elements of a coconut cream pie and elevates them to create a truly decadent and indulgent dessert.

The key to this recipe is the homemade coconut custard filling. Made with coconut milk, egg yolks, sugar, and cornstarch, this custard is incredibly rich and flavorful, with a smooth and creamy textur...

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Ingredients

  • ¾ cup white sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 cups milk
  • 3 egg yolks
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 (9 inch) pie shell, baked
  • 3 egg whites
  • 6 tablespoons white sugar

Information

  • Servings: 8
  • Yield: 1 pie

  • Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
  • In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator.
  • Preheat the oven to 375 degrees F (190 degrees C)
  • In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie, sealing to the edges and sprinkle with coconut.
  • Bake in the preheated oven until meringue is toasted, 10 to 15 minutes.
  • Nutrition

    368 cal.

    • Total Fat: 16g
    • Saturated Fat: 8g
    • Cholesterol: 89mg
    • Sodium: 291mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 85mg
    • Iron: 1mg
    • Potassium: 170mg