Mini Coconut Cream Pies Recipe by Raven
Cooking Instructions 1 Bake pie shells according to directions. Let cool. 2 Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature. 3 Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible. 4 Add the milk and stir to combine well. 5 Heat in heavy saucepan over medium heat stirring constantly. 6 Continue to cook until thick. Remove from heat. 7 Add butter and vanilla mixing well until all butter is melted and combined. 8 Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor. 9 Pour into prepared shells. 10 Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form. 11 Spoon or pipe meringue onto pies. 12 Brown under broiler until slightly browned. This doesnt take long so keep watch on them. 13 Sprinkle with additional toasted coconut. 1 Bake pie shells according to directions. Let cool. 1 Bake pie shells according to directions. Let cool. 2 Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature. 2 Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature. 3 Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible. 3 Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible. 4 Add the milk and stir to combine well. 4 Add the milk and stir to combine well. 5 Heat in heavy saucepan over medium heat stirring constantly. 5 Heat in heavy saucepan over medium heat stirring constantly. 6 Continue to cook until thick. Remove from heat. 6 Continue to cook until thick. Remove from heat. 7 Add butter and vanilla mixing well until all butter is melted and combined. 7 Add butter and vanilla mixing well until all butter is melted and combined. 8 Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor. 8 Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor. 9 Pour into prepared shells. 9 Pour into prepared shells. 10 Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form. 10 Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form. 11 Spoon or pipe meringue onto pies. 11 Spoon or pipe meringue onto pies. 12 Brown under broiler until slightly browned. This doesnt take long so keep watch on them. 12 Brown under broiler until slightly browned. This doesnt take long so keep watch on them. 13 Sprinkle with additional toasted coconut. 13 Sprinkle with additional toasted coconut. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken broccoli alfredo stuffed shells Buttermilk Pancake Bakery style muffins Crockpot fiesta chicken Crockpot Chili Chicken broccoli alfredo stuffed shells Buttermilk Pancake Bakery style muffins Crockpot fiesta chicken Crockpot Chili Balinese Orange Salad Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF Garlic Peas Oatmeal soup Khaman dhokla Kaimati Beef and cabbage stew Coco yogurt cinnamon cafe Fried cabbage with rice and eggs Stewed fish Balinese Orange Salad Vickys Oaty Pumpkin Loaf Cake, GF DF EF SF NF Garlic Peas Oatmeal soup Khaman dhokla Kaimati Beef and cabbage stew Coco yogurt cinnamon cafe Fried cabbage with rice and eggs Stewed fish