Coconut Cream Pie

Check your local kitchen shops or variety stores for 4-inch pie pans.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 25%
  • Fat: 5.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.9g
  • Carbohydrate: 33.6g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 105mg
  • Calcium: 0.0mg

Ingredients

  • 3 tablespoons sifted cake flour
  • 1/2 teaspoon sugar
  • 1/8 teaspoon baking powder
  • 2 teaspoons chilled margarine
  • 2 teaspoons ice water
  • Vegetable cooking spray
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/3 cup skim milk
  • 1 tablespoon frozen egg substitute, thawed
  • 1 tablespoon unsweetened coconut, toasted and divided
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • 1 tablespoon sugar

Preparation

  1. Combine first 3 ingredients in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle water, 1 teaspoon at a time, over surface of dough; toss with a fork until dry ingredients are moistened and mixture is crumbly. Shape into a ball.
  2. Roll dough into a 6-inch circle between 2 sheets of heavy-duty plastic wrap. Place in freezer 10 minutes or until top sheet of plastic wrap can be removed easily. Invert and fit dough into a 4-inch pie pan coated with cooking spray; remove remaining sheet of plastic wrap. Fold edges under and flute, if desired. Prick bottom of crust with a fork. Bake at 425° for 7 to 8 minutes or until golden. Let cool on a wire rack.
  3. Combine 2 tablespoons sugar and cornstarch in a small saucepan. Gradually stir in milk and egg substitute. Cook, stirring constantly, over medium-high heat until mixture comes to a boil. Boil 1 minute or until thickened. Remove from heat; stir in 2 teaspoons coconut and vanilla. Spoon filling into cooled pastry.
  4. Beat egg white and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1 tablespoon sugar, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue mixture over coconut filling, sealing to edge of pastry. Sprinkle with remaining 1 teaspoon toasted coconut. Bake at 325° for 20 to 25 minutes or until golden.
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