Recipe

Easy Coconut Cream Pie Recipe


Easy Coconut Cream Pie Recipe
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A delicious, old fashioned baked coconut custard pie. Easy and travels well to a pot-luck or picnic. Use meringue if you're going somewhere warm...use whipped topping if you can keep it cool. Enjoy! --Kn0x--

Knoxcop

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Ingredients
  • FILLING:
  • 1 c. sugar
  • 2 tbsp. all-purpose flour
  • 2 eggs
  • 1/2 stick butter, melted
  • 1 c. milk
  • 1 tsp. vanilla
  • 1 (6 oz.) pkg. coconut
  • 1 unbaked pie shell
  • MERINGUE TOPPING:
  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 2 tsp sugar

Directions
  1. Mix all ingredients for filling, blending well. Pour into the unbaked pie shell and bake at 350 for 40-45 minutes until shell is browned and custard is firm.
  2. Let cool at room temp until slightly warm, then chill in fridge.
  3. In cool, high-sided bowl, whip all ingredients for meringue until stiff peaks form. Pile on top of cooled coconut pie and place under broiler for 30 seconds to 1 minute---or until meringue is lightly browned on top. Remove immediately.
  4. Enjoy!!
  5. NOTE: I always cover the piecrust edges with strips of aluminum foil until about 20 minutes before finishing, then uncover. This allows the crusts to be perfectly browned, but not crusty and overbaked! Works on any pie you make...
  6. --Kn0x--

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Comments


Oh knox this is a beautiful pie yummmmmmmmm


I was watching "Feasting on Asphalt" last night. Alton went to a hole-in-the wall diner where they had some coconut cream pie with meringue piled high. This sounds great!! Now I want to bake one!!


Gotta make this....Love coconut...:)


Loving it all a 5 er


Great one! I love meringue topped pies.


My favorite pie to eat with bbq


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