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Ingredient
Mini Coconut Cream Pies
Introduce
Chef :
RavenMini Coconut Cream Pies
I love any kind of pie. But this one with toasted coconut is my go to favorite. Quick, easy and delicious. Can make into deep dish and double recipe for 2 nine inch pies. I also like just making the filling to eat for pudding snack :)
Ingredient
3/4 cups
granulated sugar
1/3 cup
flour
1/4 teaspoon
salt
2 tablespoons
butter
2 teaspoons
vanilla extract
1/4 teaspoon
cream of tartar
1/4 cup
sugar
Cooking instructions
* Step 1
Bake pie shells according to directions. Let cool.
* Step 2
Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature.
* Step 3
Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible.
* Step 4
Add the milk and stir to combine well.
* Step 5
Heat in heavy saucepan over medium heat stirring constantly.
* Step 6
Continue to cook until thick. Remove from heat.
* Step 7
Add butter and vanilla mixing well until all butter is melted and combined.
* Step 8
Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor.
* Step 9
Pour into prepared shells.
* Step 10
Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form.
* Step 11
Spoon or pipe meringue onto pies.
* Step 12
Brown under broiler until slightly browned. This doesnt take long so keep watch on them.
* Step 13
Sprinkle with additional toasted coconut.
Note: if there is a photo you can click to enlarge it
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