Coconut cream pie

Coconut cream pie

Ingredients/Components

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

How to make coconut cream pie:

Combine 3/4 cup sugar, cornstarch and salt in a medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until thickened. Beat egg yolks. Add a small amount of hot mixture to egg yolks, beating well. Stir egg mixture into hot mixture. Cook and stir over medium heat 2 minutes. Remove from heat; stir in butter, 1 teaspoon vanilla and 1 cup coconut. Spoon mixture into pastry shell. Beat egg whites, 1/2 teaspoon vanilla and cream of tartar until foamy. Gradually add remaining sugar. Continue beating until stiff peaks form. Spread meringue over pie.

Bake at 350° about 10 minutes or until lightly browned. Cool. Refrigerate until serving time.

Recipe categories: Desserts, Pie, Pies and tarts.