Coconut Cream Pie

83
Bake it!

Here in Miami, a super popular pie is coconut cream pie. Give this recipe a try and you will soon understand why!

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Coconut Cream Pie

Pie is huge here in the USA but not as we know it in the uk. Pie here is sweet and delicious.
Servings 8 portions
Cook Time 1 hr
+ cooling and chilling 3 hrs
Total Time 4 hrs

Ingredients

Ingredients

  • cups wholewheat flour
  • ½ cup canola oil
  • 2 tbsp white sugar
  • ½ tsp salt

Filling

  • 3 extra large egg yolks
  • ½ cup white sugar
  • 1 tbsp all purpose flour
  • 3 tbsp cornstarch
  • cups whole milk
  • ½ tsp salt
  • 1 tbsp butter
  • 1 tsp Nielsen Massey Pure Vanilla Extract
  • ½ cup sweetened shredded coconut

Meringue topping

  • 3 extra large egg whites
  • 1 cup marshmallow crème
  • ¼ cup shredded coconut

Instructions

  • Preheat the oven to 350f and grease and line a spring sided pie plate or cake tin.
  • First make the crust. Place the flour, sugar and salt in a bowl and mix to combine.
  • Add the milk into the oil and stir then add into the flour mixture and stir until you have a crumbly mixture.
    Coconut cream pie home cooking with julie neville10
  • Press into the prepared tin then place into the oven for around 20 minutes until golden.
    Coconut cream pie home cooking with julie neville10
  • Leave to cool in the tin on a wire rack.
  • Once cooled, make the filling. Place the sugar, cornstarch, flour and salt into a pan and pour in the milk whilst whisking. Bring to a boil then turn down the heat and continue to cook for around two minutes stirring continually until the mixture has thickened then remove from the heat.
    Coconut cream pie home cooking with julie neville10
  • Place the egg yolks into a bowl and add a ladle of the hot filling mixture and whisk to combine.
  • Pour this egg mixture into the filling pan and place back onto the heat.
  • Whisk continually until it comes to a boil again, continue for a couple of minutes more then remove from the heat.
  • Stir in the butter, vanilla and shredded coconut and set aside.
  • Finally make the meringue. Beat the egg whites in a clean dry bowl until you have soft peaks then add in the marshmallow crème and beat on high speed until you have stiff and glossy peaks.
    Coconut cream pie home cooking with julie neville10
  • Pour the filling into the cooled pie crust and spread in an even layer. Top with the meringue ensuring that you cover the whole of the filling to the edges of the tin.
  • Tap with a spatular to create little peaks that will toast in the oven.
    Coconut cream pie home cooking with julie neville10
  • Sprinkle over the shredded coconut then place in the oven to bake for around 15 minutes until the meringue is golden.
    Coconut cream pie home cooking with julie neville10
  • Cool in the tin on a wire rack for an hour then place into the fridge to chill for a minimum of three hours.
    Coconut cream pie home cooking with julie neville10
Course: Dessert, Sweet
Cuisine: American
Keyword: Coconut, Cream Pie, Vegetarian

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.

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