No Bake Coconut Cream Pie
Coconut Cream Pie
No Bake Coconut Cream Pie
1 9-inch prepared pie crust of choice
1 (5.25 ounce) box of vanilla instant pudding
1 1/2 cups milk
1 1/2 cups flaked coconut
1 (8 ounce) container nondairy whipped topping
In a large bowl, combine the pudding mix and milk until the pudding
mixture
thickens. Fold 1 cup of coconut and half of the nondairy whipped topping
into the pudding. Pour the combination into the prepared pie crust.
Spread
the remainder of the nondairy whipped topping on top of the pie. Sprinkle
with the remainder of the coconut. Refrigerate, and serve chilled.
Coconut Cream Pie
1 baked pie shell
2 1/4 cups milk
1 cup sugar
3 eggs, separated
1/4 cup cornstarch
1 tsp. Vanilla
1 3/4 cups toasted coconut
1 Tbsp Butter
Preheat the oven to 400 degrees. In a saucepan, whisk 2 cups of the milk
and sugar together. Place the pan over medium heat and bring the liquid up
to a simmer. Whisk the egg yolks together. Temper the hot milk into the
egg yolks. Whisk the egg mixture into the hot mixture. In a small bowl,
dissolve the cornstarch in the remaining milk, making a slurry. Whisk the
slurry into the hot milk mixture. Bring the liquid up to a boil and reduce
to a simmer. Cook the mixture, stirring constantly, until the filling is
thick, about 4 to 6 minutes. Fold the vanilla, coconut, and butter. Mix
well. Pour the filling into the prepared pan and cool the pie completely.
Using the electric mixer with a whip attachment, whip the egg white to
soft peaks. Add the remaining sugar and whip the egg white to stiff peaks.
Spread the egg whites over the top of the pie. Place the pie in the oven
for about 3 to 4 minutes, or until the meringue is golden brown.
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