Coconut Cream Pie
A traditional cream pie recipe passed down from my husbands Grandma. This coconut filled pie will please any coconut lover. Using a box crust makes this a very easy recipe that anyone can make.
Pie Filling
  1. Pour evaporated milk into a 2 cup measuring cup add water to make it reach 2 cups. Combine sugar, salt and cornstarch and stir in a small pot. Add in milk and stir.
  2. Cook until mounds form on spoon. An easy way to know when it is ready is when it has thickend to the point where it stays on the back of a spoon, about 10 minutes.
  3. Temper your egg yolks. Lightly beat the yolks then slowly pour some of your heated mixture into the eggs. Very slowly whisking constantly. Once half your mixture is in the eggs it is time to add the eggs mixture into the pan.
  4. Cook over medium heat until the mixture has thickened and is smooth. About 3 or 4 minutes. It will go from nothing to very thick quickly. Swatch it and keep whisking.
  5. Remove from heat, add in butter, coconut flakes (start with 3/4 cup and add in more if it doesn’t seem like enough), and vanilla.
  6. Cool a little bit and then pour into cooled crust.
  7. Add egg whites into the cold bowl of the mixer. With the whisk attachement whip until eggs are foamy then add in cornstartch then gradually add in sugar 1 tablespoon at a time. Continue to whip until stiff peaks form.
  8. Cover pie with merigune when it is cool to the touch but not fully cold. Sprinkle other 1/4 cup coconut flakes over the top evenly.
  9. Place in 350 F preheated oven and cook for about 10 minutes until brown on top.
  10. Cool completly and enjoy