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Coconut cream pie

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Ingredients/Components

sugar - 2/3 c
vanilla - 1 tsp
salt - 1/4 tsp
flour - 1/3 c
egg yolks - 4 item
stick butter - 3/4 item
can coconut - 1 item
milk, scalded - 2 c
Meringue:4 egg whites
9 to 10-inch baked pie shell - 1 item

How to make coconut cream pie:

Meringue:4 egg whites8 Tbsp. sugar Mix together 2/3 cup sugar, flour and salt. Add to top of double boiler. Add milk and cook about 15 minutes until thickened, stirring constantly. Remove from heat. Add egg yolks and butter. Return and cook about two minutes longer. Continue to stir. Remove and cool. Stir in vanilla and 1/2 of coconut. Mix well and put into cooled baked pastry shell.

Meringue: Beat egg whites until soft peaks form. Gradually add sugar until stiff peaks form and sugar is dissolved. Spread over top of filling and seal to edges of pastry. Sprinkle with remainder of coconut. Brown in 300 to 350° oven until desired brownness. Cool before serving.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.3

Average rating: 3.3, total votes: 8

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