Coconut cream pie

Coconut cream pie

Ingredients/Components

• vanilla - 1 tsp
• milk
• salt - 1/2 tsp
• cornstarch - 1/4 c
• eggs, separated - 3 item
• margarine - 1 Tbsp
• sugar, divided - 3/4 c
• baked 9-inch pastry shell - 1 item
• flaked coconut, divided - 1 c

How to make coconut cream pie:

Combine 1/2 cup sugar, cornstarch and salt in a saucepan. Stir in milk; cook over medium heat, stirring constantly, until slightly thickened. Remove and set aside. Beat egg yolks until thick. Gradually stir 1/4 of hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook 2 to 3 minutes over medium heat. Remove; add 3/4 cup coconut, butter and vanilla. When butter is melted, pour into pie shell. Beat egg whites; add 1/4 cup sugar, 1 tablespoon at a time. Beat until stiff. Spread over filling; sprinkle 1/4 cup coconut and bake at 350° for 15 minutes.

Recipe categories: Desserts, Pie, Pies and tarts.