Irresistible Coconut Cream Pie

Name: Irresistible Coconut Cream Pie
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 1-1/2 cups whole wheat flour; 2 teaspoons sugar; 1/2 teaspoon salt; 1/2 cup canola oil; 2 tablespoons whole milk; FILLING:; 1/2 cup sugar; 3 tablespoons cornstarch; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 2-1/4 cups whole milk; 3 large egg yolks, room temperature; 1 tablespoon butter; 1/2 cup sweetened shredded coconut; 1 teaspoon vanilla extract; MERINGUE:; 3 large egg whites, room temperature; 1 cup marshmallow creme; 1/4 cup sweetened shredded coconut

TOTAL TIME: Prep: 40 min. Bake: 15 min. + chilling YIELD: 8 servings.

My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma

Ingredients

1-1/2 cups whole wheat flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons whole milk
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon salt
2-1/4 cups whole milk
3 large egg yolks, room temperature
1 tablespoon butter
1/2 cup sweetened shredded coconut
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1 cup marshmallow creme
1/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up side of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack.
2. For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat.
3. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla.
4. For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form.
5. Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts

1 piece: 437 calories, 23g fat (7g saturated fat), 80mg cholesterol, 395mg sodium, 51g carbohydrate (29g sugars, 3g fiber), 8g protein.