Coconut Cream Pie Recipe
Coconut Cream Pie made using this recipe is an experience by itself. I have a weakness for coconut, thus I prepare this recipe often. It is an ideal Dessert. Go ahead and get hooked! Now what did you think? I meant to this Coconut Cream Pie recipe.
Ingredients
1 cup vanilla wafer crumbs (about 26 wafers)
2 tablespoons reduced-calorie stick margarine, melted
Cooking spray
2 large egg yolks, lightly beaten
6 tablespoons sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups skim milk
1/2 cup flaked sweetened coconut
1 teaspoon vanilla extract
1/2 teaspoon imitation coconut extract
3 large egg whites (at room temperature)
3 tablespoons sugar
1 tablespoon flaked sweetened coconut
Directions
1. Preheat oven to 350°.
2. Combine crumbs and margarine in a bowl; stir well. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; let cool on a wire rack. Reduce oven temperature to 325°.
3. Place egg yolks in a bowl; stir well, and set aside. Combine 6 tablespoons sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly with a whisk. Remove from heat.
4. Gradually stir one-fourth of hot milk mixture into yolks, and add to remaining hot milk mixture, stirring constantly. Cook over medium heat 2 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in 1/2 cup coconut, vanilla, and coconut extract. Pour into prepared crust, and set aside.
5. Beat egg whites with clean, dry beaters at high speed of a mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
6. Spread egg white mixture over hot filling, sealing to edge of crust. Sprinkle with 1 tablespoon coconut. Bake at 325° for 25 minutes or until golden. Let cool completely on a wire rack. Store any leftover pie loosely covered in the refrigerator.
2. Combine crumbs and margarine in a bowl; stir well. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 10 minutes; let cool on a wire rack. Reduce oven temperature to 325°.
3. Place egg yolks in a bowl; stir well, and set aside. Combine 6 tablespoons sugar, cornstarch, and salt in a medium saucepan. Gradually add milk, stirring with a whisk until well blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly with a whisk. Remove from heat.
4. Gradually stir one-fourth of hot milk mixture into yolks, and add to remaining hot milk mixture, stirring constantly. Cook over medium heat 2 minutes or until mixture is thick, stirring constantly. Remove from heat; stir in 1/2 cup coconut, vanilla, and coconut extract. Pour into prepared crust, and set aside.
5. Beat egg whites with clean, dry beaters at high speed of a mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
6. Spread egg white mixture over hot filling, sealing to edge of crust. Sprinkle with 1 tablespoon coconut. Bake at 325° for 25 minutes or until golden. Let cool completely on a wire rack. Store any leftover pie loosely covered in the refrigerator.
