Coconut Cream Pie

Coconut Cream Pie
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

Comments

Variations on Coconut Cream Pie

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