Ingredients
8
8 servings
- •0.25 cup all-purpose flour
- •2.5 tablespoons cornstarch
- •1 egg
- •1 egg yolk
- •1.75 cups milk
- •0.5 cup white sugar
- •0.25 teaspoon salt
- •1 tablespoon butter
- •0.5 teaspoon vanilla extract
- •2 egg whites
- •0.25 cup white sugar
- •1 (9 inch) pie shell, baked
- •2 cups fresh shredded coconut
Instructions
- In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
- In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.
- Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.
Nutritional Facts
Per 8 servings
- Calories: 308
- Carbohydrate: 38g
- Fat: 16g
- Fiber: 2g
- Protein: 6g
- Sugar: 23g
Related Recipes
Coconut Cream Pie
Coconut Cream Pie IX
Old-Fashioned Coconut Cream Pie
Coconut Pie
Cream of Coconut Pie
No Crust Coconut Pie
Butter Coconut Pie
Coconut and Lemon Cream Pie
Banana Coconut Cream Pie
Coconut Custard Pie
Easy Coconut Cream Pie
