Easy Coconut Pie Recipe

Coconut Cream Pie

Easy Coconut Cream Pie

   This pie has an easy pat-in crust, using a rich grain flour and is topped with old-fashioned coconut cream filling and a fluffy meringue.

Ingredients for crust:
1-1/2-cups whole wheat flour
2-teaspoons white granulated sugar
1/2-teaspoon salt
1/2-cup vegetable oil
2-tablespoons cold milk

Ingredients for filling:
2/3-cup white granulated sugar
3-tablespoons cornstarch
1-tablespoon all-purpose flour
1/2-teaspoon salt
3-cups milk
3-large egg yolks, lightly beaten
3/4-cup flaked coconut
1-tablespoon butter
1-1/2-teaspoons vanilla extract

meringue ingredients:
3-large egg whites, at room temperature and lightly beaten
1-cup marshmallow cream
1/4-cup flaked coconut

Step 1...In a bowl, combine the 1-1/2 cups  whole wheat flour, 2 teaspoons white granulated sugar and 1/2 teaspoon salt. Combine the 1/2 cup vegetable oil and 2 tablespoons cold milk, stir into flour mixture just until moistened (mixture will be crumbly). Press on the bottom and up the sides of an un-greased 9-inch pie plate. Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Step 2...For the filling, combine the 2/3 cups white granulated sugar, 3 tablespoons cornstarch, 1-tablespoon all-purpose flour and salt in a large saucepan. Gradually stir in the 3 cups milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir 1-cup hot filling into the egg yolks; return all to the saucepan, stirring constantly. Bring to a gentle boil, cook and stir for 2 minutes. Remove from heat, stir in the 1/4 cup flaked coconut, 1 tablespoon butter and  1-1/2 teaspoons vanilla until the butter is melted. Pour hot pie filling into crust.

Step 3...In a mixing bowl, beat egg whites until soft peaks form. Gradually beat in marshmallow cream  on high-speed until stiff glossy peaks form. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. Bake at 350 degrees for 12 to 15 minutes or until meringue is golden. Cool on a wire rack for 1 hour; refrigerate at least 3 hours before serving.

yield: 6 to 8 servings. Refrigerate leftovers.