WKYT - Chef Walter - Recipes

Coconut Cream Pie…Southern Style Friday, October 8, 2010


Pillsbury Pie Crust Pie Baking Championship
Patti Sizemore of Knoxville, Best New Entrant, 2010 Tennessee Valley Fair

3/4 cup sugar
2 cups milk
1 cup shredded coconut
1 tsp vanilla
3 tsp cornstarch
4 egg yolks, beaten
2 TBSP butter
1 Pillsbury Refrigerated Pie Crust (pre-baked)

3 egg whites
1/4 tsp cream of tartar
4 tsp sugar
4 TBSP marshmallow cream


Combine sugar and cornstarch in saucepan. Add beaten egg yolks and milk. Blend well. Cook over medium heat until thick, stirring constantly. Add coconut, butter and vanilla. Blend well and cool stirring occasionally. Pour into pre-baked unrolled Pillsbury pie crust. Beat egg whites and cream of tartar at high speed with electric mixer until broth-like. Add sugar gradually. Continue beating until sugar is dissolved and egg whites form stiff peaks. Fold marshmallow cream into beaten egg whites and put on pie. Sprinkle with coconut. Bake at 425 deg until meringue browns slightly.


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