Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut cream pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Coconut Cream Pie is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Coconut Cream Pie is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook coconut cream pie using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Cream Pie:
- Make ready 1 cup milk
- Prepare 1 cup half & half
- Prepare 3 tbs flour
- Get 1 tbs corn starch
- Take 1/2 cup sugar
- Prepare Pinch salt
- Prepare 3 egg yolks
- Prepare 1/2 tsp vanilla
- Make ready 1/2 cup coconut flakes (sweetened)
- Get Meringue
- Get 1 tbs water
- Make ready 3 egg whites
- Take 1 tsp baking powder
- Make ready Pie crust (makes 2)
- Make ready 2 cup flour
- Prepare 2/3 cup butter flavored crisco
- Prepare 1/2 tsp salt
- Take Cold water to form dough
Steps to make Coconut Cream Pie:
- Pie crust
- Add salt to flour. Cut the crisco into the flour, do not over mix. Add enough cold water to form a soft dough. Do not over knead. Roll out to 1/8 inch thickness and place in a 9” pie pan. Bake at 350 degrees until lightly golden brown. Take out of the oven to cool.
- Cream filling
- Mix dry ingredients with the egg yolks. In a sauce pan, add milk and half & half, and bring to a boil. Add the flour egg mixture with the vanilla to the milk mixture. Stirring until the mixture is thick like a custard consistency and no lumps. Cool at room temperature. Pour into cooled pie shell.
- Meringue
- Add the water, baking powder and egg whites and beat on high until soft white peaks form. Top the custard with the meringue and sprinkle the top with the coconut flakes.
- Bake pie at 400 degrees for about 7 minutes until the meringue and coconut are toasted and brown.
- Cool at room temperature before putting it in the refrigerator.
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