Coconut Cream Pie

Photo by Randy Mayor

Ingredients

¼ teaspoon coconut extract
1 tablespoon flaked sweetened coconut, toasted
Crust:
¼ cup all-purpose flour
½ cup sugar
¾ cup 2% reduced-fat milk
¼ cup water
+ 9 more ingredients
- ¾ cup light coconut milk
- ²/₃ cup sugar
- Filling:
- 2 large eggs
- Meringue:
- ¹/₈ teaspoon salt
- 3 large egg whites
- ¼ teaspoon vanilla extract
- 1 (10-inch) Piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack. To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk. Heat milk and coconut milk over m...

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Comments

Variations on Coconut Cream Pie

- 6 large egg yolks
- 4 Tbs. unsalted butter
- 1 vanilla bean, split in half lengthwise
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- 1/2 cup granulated sugar
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- 1 (8-ounce) package cream cheese, softened
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- 1 salt
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