COCONUT CREAM PIE V

Coconut Cream Pie V image

This is very rich. If needed, the richness can be cut down by decreasing the sugar. You can also turn this into a chocolate coconut cream pie by using the optional cocoa powder in the ingredients.

Provided by Jackie Smith

Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes

Yield 8

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 496 calories, Carbohydrate 86.4 g, Cholesterol 116 mg, Fat 14.2 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 7.6 g, Sodium 221.2 mg, Sugar 72.5 g