When Nana baked pies for dessert – Coconut Cream Pie was always one of the options when our family was visiting. A family favorite!
Coconut Cream Pie
Prepare one pastry for the bottom pie plate. Prick pastry with a fork and bake. Sprinkle with a thin layer of coconut.
- 2 cups of milk
- ¼ cup sugar
- 3 egg yolks
- 2 ½ tbsp cornstarch
- ½ tsp vanilla
- 1 cup coconut
- 3 egg whites
- pinch salt
- 1 tbsp icing sugar
Mix egg yolks, sugar, cornstarch and milk in thick bottomed pot (or double boiler). Stir constantly over medium heat (keep free of lumps) until it begins to thicken. Mix in coconut. Pour over baked and coconut sprinkled pie crust.
Beat egg whites with a pinch of salt (when they begin to thicken add 1 tbsp icing sugar) and continue to beat until they form soft peaks.
Spread over pie and sprinkle with coconut. Bake at 350F until golden brown (about 4-5 minutes).