Cocoanut Cream Pie
Coconut Cream Pie is a classic dessert featuring a creamy coconut-flavored filling and a fluffy meringue topping. This recipe blends sugar, flour, and salt with milk to create a thickened filling, which is enriched with beaten egg yolks and M-K Coconut Flavor. Once cooled, the filling is poured into a pre-baked pie shell and crowned with sweet meringue before being browned to perfection in the oven. Enjoy this timeless dessert whenever you’re craving a taste of coconut heaven.
Ingredients
- 1/2 c. Sugar
- 5 T. Flour
- 1/8 tsp. Salt
- 1/4 c. Milk
- 1 1/2 c. Milk, scalded
- 3 Egg Yolks
- 1 tsp. M-K Coconut Flavor
For the Meringue
- 3 Egg Whites
- 6 level Tablespoons Sugar
Directions for the Filling
- In a saucepan, blend together sugar, flour, and salt with cold milk.
- Add the scalded milk to the mixture while stirring constantly.
- Cook the mixture on low heat until it thickens.
- Add the beaten egg yolks and cook for an additional 2 minutes.
- Remove the saucepan from the stove.
- Stir in M-K Coconut Flavor.
- Allow the filling to cool.
- Once cooled, pour it into a previously baked pie shell.
Directions For the Meringue
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gradually add the 6 level tablespoons of sugar while continuing to beat until well combined.
- Spread the meringue over the coconut cream filling in the pie shell.
To Finish
- Brown the meringue in the oven.
