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...
Variations on Coconut Cream Pie
-
- 6 large egg yolks
- 4 Tbs. unsalted butter
- 1 vanilla bean, split in half lengthwise
- 2 Tbs. coconut rum, such as Malibu
- 1/2 cup granulated sugar
- +9 other ingredients
-
- 6 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk
- 1 1/4 cups whipping cream
- 1 large egg yolk
- 1/2 teaspoon salt
- +11 other ingredients
-
Coconut Cream Pie
- 1 baked (9-inch) pastry shell
- Garnish: toasted coconut chips
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract,divided
- 1 cup whipping cream
- +4 other ingredients
-
Coconut Cream Pie
- 1 tablespoon unsweetened coconut, toasted and divided
- 1 tablespoon frozen egg substitute, thawed
- 1 tablespoon sugar
- +11 other ingredients
-
Coconut Cream Pie
- 1/3 cup butter or margarine, melted
- 1 2/3 cups graham cracker crumbs
- 1 (8-ounce) package cream cheese, softened
- +6 other ingredients
-
Coconut Cream Pie
- 1/2 cup sugar
- 4 egg yolks
- 1/2 (15-ounce) package refrigerated piecrusts
- 1/3 cup sugar
- 3 tablespoons butter
- +5 other ingredients
-
Coconut Cream Pie
- 6 tablespoons unsalted butter
- 1 salt
- 1 1/2 tablespoons unsalted butter
- 2 1/4 cups whole milk
- 1 teaspoon vanilla extract
- +10 other ingredients
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