Coconut Creme Pie
I was just hungry for coconut creme pie one day and put this together. Feel free to experiment and leave a comment letting everyone know how your pie turned out.
1-can creamed coconut (not light) (usually found in the ethnic section of your grocery store)
1/2 cup corn starch
1 cup milk
1/4 to 1/2 cup shredded / sweetened coconut
2 tbls butter
2 egg yolks (reserve the whites for meringue)
1 tbls vanilla extract
1/2 cup sugar
Place creamed coconut, corn starch, milk, vanilla and sugar in a medium sized pan. Heat on medium heat stirring constantly until the mixture thickens and begins to boil. Once boiling, remove from heat and add butter. Whisk the butter until completely melted and evenly distributed. Add the egg yolks quickly and whist thoroughly until completely incorporated.
Allow the mixture to cool ten minutes and pour into a pre-baked pie shell filling the shell to the top. Refrigerate until completely cool (about 2 hours).
Make meringue (see my recipe for lemon meringue pie), top the pie, brown in the oven and serve. Refrigerate leftovers.
Let me know how you like this recipe by commenting. I will feature you in my blog! Happy baking!
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