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Coconut Cream Pie

Featured in the Honolulu Star-Advertiser on March 14, 2018.

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Ingredients:

Coconut Cream Pie

  • 3 eggs, separated
  • 1/3 cup sugar plus 6 tablespoons sugar, divided
  • 1/4 teaspoon salt
  • 3 tablespoons cornstarch
  • 1 cup milk, scalded
  • 1 cup coconut milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 2 cups shredded coconut, divided
  • 1 9-inch baked pie shell
  • 1/4 teaspoon cream of tartar

Directions:

  1. Heat oven to 350°F.
  2. In a bowl of electric mixer, beat egg yolks.
  3. Combine 1/3 cup sugar, salt and cornstarch; stir into egg yolks.
  4. In a medium pot on low heat, combine egg mixture, milk, coconut milk and butter.
  5. Stir constantly until mixture thickens.
  6. Cool.
  7. Stir in vanilla and 1 cup of coconut.
  8. Pour into pie shell.
  9. In a bowl of electric mixer, beat egg whites with cream of tartar until soft peaks form.
  10. Gradually add remaining sugar, beating until stiff peaks form and all sugar is dissolved.
  11. Spread over filling; sprinkle with remaining coconut.
  12. Bake for 15-20 minutes or until coconut is lightly browned.

Serves 8.

TIP: For the perfect slice of pie, dip knife in a hot glass of water quickly, wiping it clean before cutting your slice of pie.

Approximate Nutrient Analysis per serving:
360 calories, 22 g fat, 15 g saturated fat, 75 mg cholesterol, 220 mg sodium, 37 g carbohydrate, 2 g fiber, 21 g sugar, 6 g protein

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