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Coconut cream pie

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Ingredients/Components

flour or 1/4 c - 1/3 c
sugar - 2/3 c
salt - 1/4 tsp
scalded milk - 2 c
slightly beaten egg yolks - 3 item
butter - 2 Tbsp
vanilla - 1/2 tsp
baked 9-inch pastry shell - 1 item
stiffly-beaten egg whites - 3 item
coconut, divided
dash of salt - 1 item

How to make coconut cream pie:

Mix flour, 2/3 cup sugar and salt; gradually add milk. Cook over moderate heat stirring constantly until mixture thickens and boils. Cook 2 minutes; remove from heat. Place small amount of mixture in beaten egg yolks. Stir and slowly add contents to hot mixture; cook 1 minute, stirring constantly. Add butter, vanilla and 1 cup coconut; cool slightly. Pour into baked pastry shell; cool. Cover with meringue made of 3 egg whites, dash of salt and 6 tablespoons sugar (see Marie Ritcher's meringue recipe printed in this book). Sprinkle 1/2 cup coconut on top of meringue. Brown in 350° oven for 15 minutes or until golden tan.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

Average rating: 3, total votes: 6

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