By Amber Bourgeois
Big Mama’s Coconut Cream Pie
Big Mama, my grandmother, made this pie for every special occasion. It was my absolute favorite growing up. I love making it for special occasions now too!
Updated at: Mon, 25 Dec 2023 18:58:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories390.3 kcal (20%)
Total Fat21 g (30%)
Carbs46.8 g (18%)
Sugars27.3 g (30%)
Protein5.7 g (11%)
Sodium194.8 mg (10%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the coconut cream filling
pie crust
Prepared
3egg yolks
3 Tcornstarch
2 cwhole milk
¾ csugar
salt
1 tvanilla
¾ ccoconut
shredded
2 tablespoonsbutter
melted
For the meringue
Instructions
Step 1
Prepare the pie crust, or use a store bought one.
Step 2
Bake pie crust at 350 for about 10 minutes, or until slightly browned.
Step 3
In a medium pot over medium heat, mix sugar, cornstarch, and salt together.
Step 4
Whisk in milk and stir continuously until thickened, about 10 minutes
Step 5
Pour egg yolks into hot mixture and whisk vigorously.
Step 6
Bring to a boil and then remove from heat.
Step 7
Stir in butter, vanilla, and coconut.
Step 8
Pour into pie shell
For the meringue
Step 9
Beat egg whites and 3 tablespoons of sugar on high until stiff peaks form
Step 10
Spoon meringue on top of coconut cream mix
Step 11
Bake at 350 for about 10 minutes, or until the top is golden brown.
Step 12
Let cool for about 45 mins to an hour, then enjoy!
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