Old Fashioned Southern COCONUT CREAM PIE | Calibama Cooking with Chef Lorious

The kind of pie you ate after church on a Sunday!
INGREDIENTS:
2 (9-inch) piecrusts, refrigerated or homemade
1 cup sugar
1∕3 cup cornstarch
2 ¼ cups whole milk
4 egg yolks
1 teaspoon vanilla
1 teaspoon coconut flavoring
2 tablespoons butter
1 cup sweetened coconut flakes, plus 2 tablespoons for topping
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Blind bake piecrust in oven for 20-25 minutes until light golden brown. Remove from oven and reduce heat to 325.
3. In a medium saucepan, whisk together sugar and cornstarch. Slowly add milk, turn heat to medium, and continue stirring until mixture gets thick.
4. Remove from heat and slowly add egg yolks. Be sure to take your time so you don’t scramble the eggs. Stir constantly.
5. Place the pan back on heat and continue cooking until mixture thickens, stirring constantly. Stir in vanilla and coconut flavoring. Stir in butter until melted. Fold in coconut flakes.
6. Pour custard into the baked pie shell. Spread meringue on top. Be sure to seal all of the edges between the meringue and the piecrust.
7. Sprinkle 2 tablespoons shredded coconut on top of the meringue.
8. Bake pie 15-20 minutes until coconut is toasted and meringue is a light golden brown.
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[@ngatiramona]

Diet? What diet.. We #lovelab blessed at ChefLorious kitchen table. 😍😍😍

[@CalibamaCookingwithChefLorious]

It’s fall..time for soups and pies. No diets here!!!

[@jerrywooten9479]

Gonna’ try this recipe this weekend. Possibly my FAVORITE pie.
The Lemon Marinque was awesome.
Lorious always knows…🥰

[@YummyFoodSecrets1]

❤❤

[@shoffmann70]

I love coconut cream pie!

[@CalibamaCookingwithChefLorious]

It's so good!

[@simplywandaful5889]

Yummm 😋

[@ShakeitupwithShante]

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