by Amanda Bennett

Created on: April 11, 2011   Last Updated: April 12, 2011

Coconut cream pie has always been a favorite choice of pie! From kitchens to restaurants, you hear the name regularly! Coconut cream pie can be a bit of a tricky recipe at times! The key is to always read your recipe form start to finish, before you start your actual recipe preparation. It is very important to follow the directions closely! It may not be perfect on your first try, but once you've done it a time or two, you will be fine!

COCONUT CREAM PIE (OR CHOCOLATE OR
BUTTERSCOTCH)

Ingredients:

3 tbsp. cornstarch (I sometimes make this a little less, or at least be sure the spoons are no more than level)
2/3 c. sugar
1/4 tsp. salt
3 egg yolks
2 c. half milk and half cream
1 c. shredded coconut
1 tsp. vanilla
1 (9 inch) baked pie shell

Directions:

Mix cornstarch, sugar and salt. Add egg yolk and cream well. Gradually add half and half and mix well. Cook until a thick custard forms stirring constantly. Add vanilla and coconut. Cool slightly and pour into the baked shell.

MERINGUE:

Ingredients:

3 egg whites
6 tbsp. sugar
3 tbsp. coconut

Directions:

Beat egg whites until stiff. Add sugar and cover filling with meringue. Sprinkle coconut over meringue. Bake in a 350 degree oven 15 to 20 minutes. Serve slightly warm.

CHOCOLATE PIE

Increase sugar to 1 cup. Melt 1 1/2 (1 oz.) squares unsweetened chocolate in the mixture of cornstarch, sugar, salt, egg yolks and half and half after it has become warm. At first it will look like it will not blend, but as it heats through, it stirs in well.

BUTTERSCOTCH PIE

Substitute 1 cup brown sugar for the 2/3 cup white sugar. Add 1 tablespoon butter after removing filling from heat.

*Helpful Hint: When making a meringue type pie other than coconut, the meringue looks pretty if sugar is sprinkled on top.*

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