Grandma's Coconut Cream Pie

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Enjoy this mouthwateringly delicious but skinnier version of Grandma's Coconut Cream Pie with your family and friends.

Course: Dessert

Cuisine: American

Keyword: Holiday, Kid-Friendly, Thanksgiving, Vegetarian

Servings: people

Calories: 313kcal

1 pie crust 9 inch (thawed if frozen), we used our Almond Crumb Pie Crust recipe
2 tablespoons flour
2 tablespoons cornstarch
1/2 teaspoon kosher or sea salt
1 cup sugar organic
3 egg yolks large, slightly beaten with a fork (save egg whites for meringue)
2 cups milk regular or canned coconut milk
1 teaspoon vanilla
1 tablespoon butter
3/4 cup shredded coconut freshly shredded if possible, plus 2 tablespoons

Using a fork, poke thawed pie crust a few times before baking. Bake pie crust according to package directions and allow to cool while making the filling.
Add dry filling ingredients to a heavy saucepan. Add egg yolks then slowly pour in milk, stir until combined. Turn to medium heat and cook until a thick pudding-like consistency, while stirring continuously. Remove from heat and add butter and vanilla.
Cool filling until you can comfortably hold your hand on the bottom of the saucepan. Add 1/2 cup coconut and stir to combine. Pour filling into cooled crust.
Preheat oven to 375 degrees F.

Using a mixer, beat egg whites on high speed until foamy. Add sugar, 1 tablespoon at a time, and continue beating until stiff peaks form and sugar is dissolved.
Spread meringue over pie filling, being sure to spread all the way to the crust edges in order to seal. Sprinkle remaining 2 tablespoons coconut on top.
Place pie on a baking sheet in the center oven rack and bake just until meringue is lightly golden and coconut toasted, approximately 12-15 minutes, make sure not to burn. Allow to cool to room temperature. Pie can be served at room temperature or chilled.

SmartPoints (Freestyle): 16