Coconut Cream Pie

Photo by Randy Mayor

Ingredients

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

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
- 1/4 cup confectioners’ sugar
- 2 Tbs. cornstarch
- 4 Tbs. unsalted butter
- 1/8 tsp. kosher salt
- +9 other ingredients
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- 1/2 teaspoon salt
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- 1 tablespoon frozen egg substitute, thawed
- 1 tablespoon sugar
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- 1/3 cup butter or margarine, melted
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- 1/2 (15-ounce) package refrigerated piecrusts
- Garnish: toasted coconut
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- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
- 1 large egg
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