Buntyn's Coconut Cream Pie Copycat

6
Servings
2h
Prep Time
30m
Cook Time
2h 30m
Ready In

Recipe: #37543

October 22, 2021



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Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (306.5 g)
  • Calories 838.8
  • Total Fat - 53.9 g
  • Saturated Fat - 23.5 g
  • Cholesterol - 1774.6 mg
  • Sodium - 196 mg
  • Total Carbohydrate - 58.6 g
  • Dietary Fiber - 1.4 g
  • Sugars - 42.5 g
  • Protein - 28.2 g
  • Calcium - 298 mg
  • Iron - 4.9 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.3 mg

Step 1

Mix sugar, egg yolks, milk and butter in top of a double boiler over simmering water.

Step 2

Cook, stirring occasionally, until mixture thickens slightly, about 15 minutes.

Step 3

Add cornstarch mixture. (Cornstarch and water )

Step 4

Cook, stirring constantly, until mixture thickens, about 1 minute.

Step 5

Remove from heat and add flavorings and 1 cup coconut.

Step 6

Pour filling into pie shell.

Step 7

Refrigerate until custard sets.

Step 8

Beat egg whites until foamy.

Step 9

Add baking powder and beat to soft peaks.

Step 10

Gradually add sugar.

Step 11

Beat to shiny, stiff peaks.

Step 12

Mound pie with meringue.

Step 13

Sprinkle with remaining coconut.

Step 14

Bake in a 400-degree oven until meringue is golden brown, 5 to 7 minutes.

Tips & Variations


  • Double boiler