Coconut Cream Pie With Instant Pudding And Meringue
Coconut cream pie is a classic dessert that has been loved by many for generations. It's the perfect combination of creamy, sweet, and nutty flavors that are sure to satisfy your taste buds. This recipe for coconut cream pie with instant pudding and meringue is easy to make and will leave you with a delicious, homemade dessert that's perfect for any occasion.
Ingredients
To make this coconut cream pie, you'll need the following ingredients:
- 1 pie crust, baked and cooled
- 1 box instant coconut pudding mix
- 2 cups milk
- 1 cup sweetened shredded coconut
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 egg yolks
- 2 cups milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
Instructions
Follow these simple steps to make your own coconut cream pie:
- In a medium bowl, whisk together the instant pudding mix and 2 cups of milk. Stir in the shredded coconut and set aside.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add the egg yolks and 2 cups of milk, whisking until smooth.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Continue to cook for 1 minute, then remove from heat.
- Stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
- Pour the pudding mixture into the pie crust and spread evenly.
- In a large bowl, beat the egg whites and cream of tartar until soft peaks form.
- Gradually add the sugar, beating until stiff peaks form.
- Spoon the meringue over the pudding mixture, spreading it to the edges of the crust and sealing it.
- Bake the pie in a preheated 350°F oven for 10-12 minutes, or until the meringue is lightly browned.
- Cool the pie on a wire rack for at least 1 hour before serving.
Tips
Here are some helpful tips to keep in mind when making coconut cream pie:
- Be sure to use instant pudding mix for this recipe. Cooked pudding will not set properly and may ruin the pie.
- Make sure the meringue is spread all the way to the edges of the crust to prevent shrinking and weeping.
- Cool the pie completely before slicing to prevent the filling from running.
- To prevent the meringue from shrinking, spread it onto the hot filling.
- Store leftover pie in the refrigerator for up to 3 days.
Conclusion
This coconut cream pie with instant pudding and meringue is a delicious dessert that's perfect for any occasion. With its creamy, sweet, and nutty flavors, it's sure to be a crowd-pleaser. Follow these simple instructions and tips to make your own homemade coconut cream pie today!
