Coconut Cream Pie

A slice of Coconut Cream Pie.

The enticing package of powdered milk.

When I recently bought a box of Kroger brand non-fat powdered milk for a batch of Logan Bread, I couldn't help but notice the great looking slice of coconut cream pie on the front accompanied by the words "recipe on back!"

I've always had good luck with recipes on packages and just couldn't resist giving this coconut cream pie a try. My husband was also very encouraging and said he would be more than happy to be my official taste tester.

Well, the results are in and this Coconut Cream Pie is a definite winner. It is light, not too sweet and I'm pretty sure my husband's new favorite dessert.

I did make one slight change to the original recipe, I added 1/2 teaspoon of coconut extract to the filling but I like that the recipe doesn't contain any heavy cream, just 1/2 cup of the non-fat powdered milk and two tablespoons of butter.

The winning recipe.

I'm thinking that it would be an easy recipe to alter to make other flavors of cream pie like banana or chocolate.  This recipe is a definite keeper.

Coconut Cream Pie

9-inch baked pie shell (I used my favorite pie crust recipe and froze half of the dough for a single crust pie at a later date.)

Filling:
1/2 cup instant nonfat dry milk
1/2 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 cups water
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon coconut extract
3/4  cup flaked coconut

In a saucepan combine the dry milk, sugar, flour and salt.

Add the water and mix well.

Cook the mixture over medium heat, stirring constantly until thickened. Add a bit of the thick milk mixture to the egg yolks and mix well.

Adding a bit of the hot milk mixture to temper the egg yolks.

Pour the egg yolk mixture into the sauce pan and cook the filling for another 2 minutes over medium heat, stirring constantly.

Remove from the heat and stir in the butter, vanilla, coconut extract and flaked coconut. Let this cool to room temperature.

Remove the filling from the heat and immediately stir in the butter, vanilla, coconut extract and flaked coconut and let this cool to room temperature.

Once the filling is cool, pour it into the pie shell and make the meringue. Also pre-heat the oven to 350 degrees.

Meringue:
3 egg whites
6 tablespoons sugar
1/8 teasoon salt
1/2 teaspoon vanilla
1/4 cup flaked coconut

Beat the egg whites until stiff but not dry, gradually beat in the sugar. Finally add the salt and vanilla and mix well.

Spread the meringue evenly over the pie, being sure to seal in the edges.

Sprinkle on the 1/4 cup of coconut.

Bake the pie for 12 to 15 minutes or until the meringue and coconut are golden brown.

Let the pie cool before serving. Refrigerate any leftovers.