Follow these steps for perfect results
coconut cream pudding (not instant)
milnot
milk
egg yolks
sugar
coconut
In a saucepan, combine coconut cream pudding, milnot, milk, egg yolks, and sugar.
Mix over medium heat, stirring constantly, until the mixture thickens.
Pour the thickened custard into a pre-baked pie shell.
Prepare meringue topping.
Spread the meringue evenly over the custard filling.
Bake in a preheated oven until the meringue is golden brown.
Let the pie cool completely before serving.
Expert advice for the best results
Use a high-quality coconut extract to enhance the coconut flavor.
Chill the pie thoroughly before serving for a firmer texture.
Everything you need to know before you start
15 mins
Can be made a day in advance.
Dust with shredded coconut and garnish with a sprig of mint.
Serve chilled.
Pair with coffee or tea.
Sweet and bubbly to complement the pie.
Discover the story behind this recipe
Classic American dessert
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