Bluebonnet Cafe Coconut Cream Pie

A home baked slice of Heaven! This dessert is perfect for special occasions or wintry nights. Just give it a shot, you’ll definitely fall in love with it !!

INGREDIENTS:

– 1 Cup of Sugar
– 3 Tbsp of Butter (You can also use Margarine if you like)
– 1/4 Cup of Cornstarch
– 1 to 1/2 Tsp of Vanilla
– 1/4 Tsp Salt
– 1 (3-1/2 oz.) Can Flaked Coconut
– 3 Cups Milk
– 4 Eggs, Separated
– Your favorite pie crust, baked in a 9-inch pan
– Your favorite whipped cream

HOW TO MAKE IT :

STEP 1 : Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.

STEP 2 : Combine together sugar, cornstarch, salt and milk and cook mixture over medium to low heat, stirring constantly. When the mixture bubbles ups and thickens, make sure ti cook for 2 more minutes then remove from heat.

STEP 3 :
Slightly beat egg yolks then stir 1 cup of hot mixture into yolks gradually, being careful not to scramble the yolks. Return the egg mixture to saucepan and bring to a gentle boil and then cook and stir for an additional 2 minutes. Remove from heat.

STEP 4 :
Now please add butter and vanilla and stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.

STEP 5 :
Top with whipped cream or:

Meringue

– 4 egg whites, reserved from coconut filling
– 1/2 tsp vanilla
– 1/2 Cup sugar
– 1/4 tsp cream of tartar
– toasted coconut flakes

Beat egg whites (at room temperature) and cream of tartar with an electric mixer at high speed. Beat until foamy. Once done, add gradually sugar, 1 tablespoon at a time, until stiff peaks form and the sugar is dissolved, about 2 to 4 minutes.

Make sure to beat in vanilla and spread meringue over hot coconut filling, sealing to the edge of the pastry then sprinkle extra coconut on top of meringue. Bake at 350 degrees until browned, about 12 to 15 minutes then let cool completely before cutting.