Recipe Summary

10 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a heavy saucepan. Combine milk and eggs; gradually add to sugar mixture. Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; stir in cream of coconut and extracts. Pour filling into pie crust. Cover with plastic wrap, and chill until firm (about 2 hours).

  • To prepare meringue, combine 1 cup sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form. Remove plastic wrap from filling. Spread the meringue evenly over filling, sealing to edge of crust.

  • Preheat oven to 350°.

  • Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set.

  • Banana Cream Pie Variation: Prepare recipe as directed above, but omit the cream of coconut and coconut extract in the filling. Arrange 1 cup sliced banana in bottom of crust; pour filling over bananas, and top with meringue.

Nutrition Facts

288 calories; calories from fat 16%; fat 5g; saturated fat 2.1g; mono fat 1.4g; poly fat 1.2g; protein 6.5g; carbohydrates 53.8g; fiber 0.1g; cholesterol 46mg; iron 0.6mg; sodium 215mg; calcium 67mg.