Coconut Cream Pie Recipe
Coconut Cream Pie is light, easy and delicious! A perfect springtime recipe for any family meal!
Ingredients
- 1/2 Cup Sugar
- 3 Tbsp. Cornstarch
- 2 Cups Skim Milk
- 3 Eggs, separated
- 2 Tbsp. Butter
- 1 Tsp. Vanilla
- 1 Cup Sweetened Flaked Coconut plus 1/3 Cup for the top
- 1/4 Tsp. Vanilla
- 1/4 Tsp. Cream of Tartar
- 1 Baked 9″ Pie Shell, cooled
Directions
- Heat oven to 350 degrees. Combine sugar and cornstarch in a medium sized saucepan.
- Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.
- Separate eggs. Place yolks in a small bowl and whites in a large metal mixing bowl. Set whites aside. Beat yolks slightly with a fork. Pour in a tablespoon of hot mixture into yolks. Return to hot mixture. Cook and stir over medium high heat for 2 minutes longer.
- Remove from heat. Stir in butter and the teaspoon of vanilla. Mix well. Stir in the one cup of coconut.
- Pour into cooled pie shell.
- For the meringue:
- Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.
- Spread over pie, being sure to seal edges with meringue. Sprinkle the 1/3 cup of flaked coconut over.
- Bake at 350 degrees for 15 to 18 minutes or until meringue is nicely browned.
- Cool, refrigerate and serve.
- 6 to 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 150 | |
| Calories from Fat 55 | 37% |
| Total Fat 6.31g | 8% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 71mg | 3% |
| Potassium 154mg | 4% |
| Total Carbs 19.34g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 16.14g | 11% |
| Protein 4.35g | 7% |
