Cow-conut Cream Pie

Our farm-tested recipe for a traditional favorite dessert is irresistible with creamy coconut filling and fluffy marshmallow meringue. The pat-in crust is easy to make without rolling; however, you can use a ready-made pie crust to save time. The pie tastes just as delicious!

Yield: 8 servings

Ingredients

Pie Crust

1 ½ cup whole wheat flour
2 tsp sugar
½ tsp salt
½ cup canola oil
2 tbsp The Farmer’s Cow whole milk

Filling

½ cup sugar
3 tbsp cornstarch
1 tbsp all-purpose flour
½ tsp salt
2 ¼ cup The Farmer’s Cow whole milk
3 The Farmer’s Cow large egg yolks at room temperature
1 tbsp butter
½ cup sweetened shredded coconut
1 tsp vanilla extract

Meringue

3 The Farmer’s Cow large egg whites, room temperature
1 cup marshmallow crème
½ cup sweetened shredded coconut

Instructions

Preheat oven to 350 degrees.
In a large bowl, mix flour, sugar, and salt. In another bowl, whisk oil and milk together. Gradually add the liquid mixture to the dry ingredients, tossing with a fork until moistened (the mixture will be crumbly). Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Bake 20 minutes and cool on a wire rack.
While the pie crust is cooling, prepare the filling by mixing the sugar, cornstarch, flour, and salt in a saucepan. Gradually whisk in the milk and bring to a boil. Cook and stir constantly for 2 minutes or until thickened. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into the egg yolks, then return all to the pan, whisking constantly. Bring to a gentle boil and cook, stirring constantly, for 2 minutes. Remove from heat and stir in butter, coconut, and vanilla.
For meringue, beat egg whites in a bowl until soft peaks form. Gradually add marshmallow crème, beating on high speed. Continue mixing until glossy, stiff peaks form.

Date Posted: December 13, 2023