Published: by Absolutely Recipes, in the recipes category.

Coconut Cream Pie Recipe.

Ingredients:

1-1/2 cups whole wheat flour
2 TSPs sugar
1/2 TSP salt
1/2 cup canola oil
2 TBSPs whole milk
Filling:


1/2 cup sugar
3 TBSPs cornstarch
1 TBSP all-purpose flour
1/2 TSP salt
2-1/4 cups whole milk
3 large egg yolks, room temperature
1 TBSP butter
1/2 cup sweetened shredded coconut
1 TSP vanilla extract
Meringue:


3 large egg whites, room temperature
1 cup marshmallow creme
1/4 cup sweetened shredded coconut

Recipe Instructions:

Preheat oven to 350 degrees.
In a bowl, mix flour, sugar and salt.
In another bowl, whisk oil and milk.
Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly).
Press onto bottom and up sides of an ungreased 9" pie plate.
Bake 20 minutes.
Cool on a wire rack.

For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt.
Gradually whisk in milk.
Bring to a boil; cook and stir 2 minutes or until thickened.
Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly.
Bring to a gentle boil; cook and stir 2 minutes.
Remove from heat; stir in butter, coconut and vanilla.

For meringue, in a bowl, beat egg whites until soft peaks form.
Gradually add marshmallow creme, beating on high speed.
Continue beating until stiff glossy peaks form.

Transfer hot filling to crust.
Spread meringue evenly over filling, sealing to edge of crust.
Sprinkle with coconut.
Bake 12-15 minutes or until meringue is golden brown.
Cool 1 hour on a wire rack.
Refrigerate at least 3 hours before serving.

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