Coconut cream pie
Coconut cream pie
Ingredients/Components
- sugar - 3/4 c
- cornstarch - 2 Tbsp
- salt - 1/4 tsp
- milk - 2 c
- eggs, separated - 3 item
- butter - 2 Tbsp
- vanilla - 1 tsp
- can coconut - 1 1/2
- 9-inch baked pie shell - 1 item
- cream of tartar - 1/4 tsp
How to make coconut cream pie:
Combine 3/4 cup sugar, cornstarch and salt in 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, vanilla and 1 cup coconut. Spoon into pie shell. Beat egg whites, 1/2 teaspoon vanilla and cream of tartar until foamy. Gradually add 6 tablespoons sugar; continue beating until stiff. Spread meringue over pie, sprinkle remaining coconut over top. Bake at 350° until lightly browned.Recipe categories: Desserts, Pie, Pies and tarts.
Rating:
Related ingredients:
sugar, eggs, vanilla, chopped pecans, pecans
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