coconut cream pie

Ingredients coconut cream pie

1/2 cup Plus 4 tablespoons sugar divided
1/4 cup All-purpose flour
1/4 tsp Salt
1 1/2 cup Milk
3 Egg yolks
2 tbsp Butter
1/2 tsp Vanilla
3/4 cup Sweetened flaked coconut
2 Egg whites
1 9" pie shell baked and cooled

how to make coconut cream pie

In a medium saucepan, combine 1/2 cup sugar, flour, and salt.

Gradually add milk, whisking until smooth; cook over medium heat for 6 to 8 minutes, or until thickened, stirring constantly.

In a small bowl, lightly beat egg yolks.

Add 1/4 of hot milk mixture to beaten eggs, whisking constantly.

Return egg mixture to remaining hot milk mixture, whisking constantly.

Cook over medium heat for 6 to 8 minutes, or until very thick, stirring constantly.

Remove from heat, and stir in butter and vanilla.

Cool to room temperature. Stir in coconut.

In a medium bowl, beat egg whites at medium speed with an electric mixer until foamy.

Gradually add remaining 4 tablespoons sugar, beating until stiff peaks form.

Gently fold egg white mixture into prepared pie shell. Cover and chill for at least 8 hours. Top with sweetened whipped cream and toasted coconut, if desired. Cut into wedges to serve.