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...

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Comments

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