Serves: 8
Total Calories: 402
Coconut Cream Pie:
Combine milk, sugar, cornstarch and salt in a saucepan; cook over medium heat until thickened. Cook for 2 additional minutes, stirring constantly. Remove from heat. In a small bowl, stir a small amount of hot mixture into egg yolks. Pour yolks back into saucepan; simmer gently for 2 minutes. Add margarine, vanilla and one cup coconut; pour into crust. Spread meringue over pie; seal to edges. Sprinkle with remaining coconut. Bake at 350 degrees for 12 minutes.
Meringue:
Beat egg whites with an electric mixer on high speed until very stiff peaks form. Add marshmallow creme; beat for 4 minutes.
Tip: Let the kids make a sweet treat while waiting for a pie to bake! Twist scraps of leftover pie crust and roll in cinnamon-sugar. Bake at 350 degrees for 10 minutes, until toasty…yum!
This Coconut Cream Pie recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
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