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Coconut cream pie

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Ingredients/Components

sugar - 1/2 c
vanilla - 1 tsp
milk - 2 c
butter or margarine - 2 Tbsp
salt - 1/8 tsp
flaked coconut - 3/4 c
unsifted all-purpose flour - 1/3 c
9-inch baked pie shell - 1 item
egg yolks, slightly beaten - 3 item
Meringue:3 egg whites

How to make coconut cream pie:

Meringue:3 egg whites6 Tbsp. sugar1/8 tsp. salt1/2 tsp. vanilla Combine sugar, flour and salt in saucepan; gradually stir in milk. Cook over medium heat until thickened, stirring constantly. Add small amount of hot mixture to egg yolks and return to first mixture. Cook 2 minutes longer; remove from heat. Add butter or margarine, vanilla and coconut. Cool to room temperature. Pour into baked pie shell.

Beat egg whites until stiff but not dry. Beat in sugar gradually. Add salt and vanilla. Spread over pie, sealing edges. Sprinkle with coconut. Brown in a 325° oven for 12 to 15 minutes. Cool before serving.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

4.4

Average rating: 4.4, total votes: 5

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