Coconut cream pie

Coconut cream pie

Ingredients/Components

• sugar - 1 c
• milk
• vanilla extract - 1 tsp
• salt - 1/4 tsp
• flour - 1/3 c
• butter - 2 Tbsp
• cornstarch - 3/4 tsp
• eggs, separated - 3 item
• cream of tartar - 1/2 tsp
• can evaporated milk - 1 oz
• flaked coconut, toasted - 3 Tbsp
• 9-inch pastry shell - 1 item
• can flaked coconut - 1 1/2

How to make coconut cream pie:

Combine first 3 ingredients in a heavy saucepan; gradually add milks, stirring until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, continuously stirring 1 minute. Remove from heat; stir in butter and next 2 ingredients. Spoon mixture into pastry shell.

Beat egg whites and cream of tartar at high speed just until foamy. Combine 3 tablespoons sugar and cornstarch; gradually add 1 tablespoon at a time to whites, beating until stiff peaks form and sugar dissolves. Spread meringue over hot filling, sealing to edge of pastry. Bake at 400° for 5 minutes; sprinkle with toasted coconut. Yields one 9-inch pie.

Recipe categories: Desserts, Pie, Pies and tarts.