Servings: 8 slices | Preparation time: 25 minutes | Cooking time: 35 minutes
Ingredients
For the Pie Filling:
- 1 9-inch deep dish Butter Pie Crust
- 3 egg yolks, slightly beaten
- 1½ cups hot milk
- ½ cup grated coconut
- 4 tbsp of granulated sugar
- ½ tsp of Cool Runnings vanilla flavoring
- A pinch of Cool Runnings nutmeg ground
- A pinch of salt
For the Meringue Topping:
- 3 egg whites
- ½ cup castor sugar
- ½ tsp Cool Runnings vanilla flavoring
- A pinch of cream of tartar
Directions
1. Preheat your oven to 350°F. If using a store-bought crust, blind bake it for 8 minutes. If making your own, roll out the pie dough to fit a 9-inch pie dish, trim and flute the edges.
2. In a saucepan over medium heat, whisk together the hot milk, granulated sugar, grated coconut, salt, nutmeg, and vanilla. Slowly whisk in the egg yolks. Cook the mixture for about 8–10 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
3. Pour the cooked filling into the pre-baked pie crust and smooth the top.
4. In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the castor sugar and continue beating until stiff peaks form. Beat in the vanilla.
5. Spread the meringue over the warm filling, making sure it touches the edges of the crust to seal. Use the back of a spoon to create decorative swirls.
6. Bake at 400°F for 5–7 minutes, or until the meringue is golden brown. Watch closely to prevent burning.
7. Cool the pie completely at room temperature before slicing. Refrigerate any leftovers.
Coconut Cream Pie Recipe Card
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