Whisk constantly until mixture is lemon colored and reaches 160 degrees.

Heat egg yolks and 5 TBL sugar in the top of a double boiler set over simmering water. If you LOVE coconut, this is the pie for you! It has lots and lots of toasted coconut in a light, creamy filling.ġ - 10' pie shell, fully baked and brushed with strained apricot jelly Spread whipped cream all over top of filling. Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes.

Chill until cold, at least 2 hours and up to 1 day. Press plastic wrap directly onto surface to prevent formation of skin. Return to same saucepan cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Gradually add hot milk mixture to egg mixture, whisking constantly. Bring milk and coconut to simmer in medium saucepan over medium heat. Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Add 1/2 of the the whipped cream to pudding and mix. Add slightly beaten egg yolks to mixture. *Try toasting the 1/2 cup coconut used to sprinkle the top of the pie for added contrast, texture and added flavor.Ĭombine sugar, salt, cornstarch, and milk in saucepan. Sprinkle with the remainder of the coconut. Spread the remainder of the whipped topping on top of the pie.

Pour the mixture into the prepared pie crust. Fold 1 cup of coconut and half of the whipped topping into the pudding.Ģ. In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Bake at 325 degrees F for 15 minutes or until lightly browned.ġ (5.25 ounce) box of vanilla instant puddingġ (8-ounce) container non-dairy whipped toppingġ. Pile lightly on filling sprinkle with the 1/2 cup coconut. Then continue beating until mixture will stand in peaks. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Meringue: Beat egg whites until foamy throughout. Add the 1 cup coconut and vanilla extract. Have you tried other recipes? And are you whipping the meringue into really stifff peaks, and getting a good seal at the pie crust edges? (If you don't, it will shrink and weep.)įilling: Combine sugar, flour and salt and add milk and egg yolks, mixing thoroughly. it's sickening that this happens 95 % of the time I make a pie like this, I practice and practice, I can't make a coconut cream pie without the filling turning to liquid, after it's cooled.Īnd I also have trouble with other cream pies, the merigue on top causes a watery substance between the filling and merigne, sometimes causing the filling to liquify, I'm a terrible pie maker. cool on a wire rack for 2 hr chill for 3 to 6 hrs before servingĮvery single time it's watery, (the filling) is. Pour warm filling into baked pastry shell that has been cooled, spread meringue over warm filing, seal to edge, bake in a 325 oven for 25 to 30 min or till lightly brown. bring to a gentle boil and cook 2 more minutes, remove from heat and stir in marg and vanilla and coconut, keep filling warm prepare meringue. Remove from heat, slightly beat egg yolks w/ rotary beater or fork, stradually stir in about l cup of hot filling, into yolks, pour egg yolk mixture into hot filling mix. Sprinkle with another l/3 cup coconut over meringue before bakingĬombine sugar/ & cornstarch, gradually add milk, cook and stir over med high heat till thickened and bubbly, cook and stir for 2 min more. Stirring in 1 cup flaked coconut w/ butter and vanilla

My recipes coconut cream pie