|My Coconut Cream Pie is sensational and easy to make, the perfect combination!|
If you want an easy recipe for a fabulous coconut cream pie from scratch that will get compliments, then you need to make this. My Coconut Cream Pie can be made ahead of time to keep your kitchen clean. This is one of the reasons I love to whip one of these pies up on Friday to serve over the weekend because it frees up your day, but it doesn’t seem like it. The family or your company will think you spent hours working rolling that crust and cooking the pudding like filling just for them when you serve this beautiful homemade pie.
As always, I encourage you to make my oil pie crust. Honestly, dear readers, your crust will be tender and flaky with this foolproof recipe once you put your trust in me. Be warned though the oil crust dough is unlike typical pie crust recipes that require a knack to produce while being greasier to the touch, which is normal. Follow my simple cheap recipe and you will ditch those expensive frozen, pre-made crusts, or mixes and turn out an exceptional pie crust every time!
The hardest part to making this filling is remembering to take your eggs out of the refrigerator to leave at room temperature first before attempting to separate them. Never try to crack a cold egg straight out of the refrigerator if you’re planning on making meringue. You’ll end up with yolk in the whites, which will cause it to not beat properly to a fluffy meringue.
Assemble all your ingredients while waiting for the eggs to warm slightly and save more time as those eggs get ready. With everything in place, you’ll breeze through the rest from making the meringue to cooking that pudding like filling!
Coconut Cream Pie
3 egg yolks
pinch of salt
2-1/2 cups of milk
3/4 cup of sugar
2-1/2 heaping tablespoons of cornstarch
1 teaspoon of vanilla
1/2 cup of Coconut Cream Concentrate
1 baked 9-inch pie shell
Take out your eggs first and let sit at room temperature to warm before attempting to separate the yolks from the whites. Separate the whites into a separate mixing bowl.
Drop your yolks into your pot with your 2 cups of milk, sugar, coconut cream concentrate, and salt and warm first before mixing your cornstarch into the remaining 1/2 cup of milk, stirring and then adding to the pot. Cook this until thickened. Add vanilla last once it is off the heat.
Pour into your baked shell and pile on the meringue. Bake at 400 degrees for about 15 minutes until delicately browned.
3 egg whites
1/4 teaspoon salt
1/4 cup of sugar
Beat the egg whites with the salt until stiff. Gradually add the sugar and beat it in using about a tablespoon at a time. Caution is the rule here. (If you add the sugar all at once, then you will destroy your meringue).