Coconut Cream Pie
Ingredients
- 3 eggs, separated (yolks beaten until thick and lemon colored––whites set aside for meringue.)
- 2 & 1/4 Cups milk
- 1/4 tsp. salt
- 1––5 oz. can evaporated milk
- 1/3 Cup all purpose flour
- 1 Cup sugar
- Filling:
- 2 Tbs. butter
- 1 tsp. vanilla extract
- 1 (3 & 1/2 oz.) can flake coconut, divided
- Pre baked pie shell
Instructions
Combine first 5 ingredients plus beaten egg yolks in heavy saucepan.
(Reserve egg whites for meringue.) Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat. Stir in butter, vanilla, and can of coconut (with 3 Tbs. removed and set aside for meringue.)
Spoon mixture into pre-baked, deep 9-inch pie shell.
Meringue:
3 egg whites (separated earlier from yolks used in filling.)
1/2 tsp.cream of tartar
3 Tbs. sugar
3/4 tsp. cornstarch
3 Tbs. flake coconut, toasted
Beat egg whites (at room temperature) and cream of tartar at high speed
until foamy. Combine sugar and cornstarch; add to egg whites one tablespoon
at a time while beating until stiff peaks form.
Spread over filling to edge of pie shell. Sprinkle with toasted coconut.
Bake at 450 degrees for 5 minutes or until lightly browned.
(Reserve egg whites for meringue.) Cook over medium heat, stirring constantly, until mixture thickens.
Remove from heat. Stir in butter, vanilla, and can of coconut (with 3 Tbs. removed and set aside for meringue.)
Spoon mixture into pre-baked, deep 9-inch pie shell.
Meringue:
3 egg whites (separated earlier from yolks used in filling.)
1/2 tsp.cream of tartar
3 Tbs. sugar
3/4 tsp. cornstarch
3 Tbs. flake coconut, toasted
Beat egg whites (at room temperature) and cream of tartar at high speed
until foamy. Combine sugar and cornstarch; add to egg whites one tablespoon
at a time while beating until stiff peaks form.
Spread over filling to edge of pie shell. Sprinkle with toasted coconut.
Bake at 450 degrees for 5 minutes or until lightly browned.
Recipe Info
Views
330
Date
September 14, 2006
Categories
Pies