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Coconut Cream Pie Recipe
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To make Coconut Cream Pie you will need
Ingredients
| | FILLING | | | | 1 | cup | Milk | | 1 | cup | Light (coffee) cream | | 3 | tablespoons | All-purpose flour | | 1 | tablespoon | Cornstarch | | 2 | | Eggs, seperated | | 1 | teaspoon | Vanilla | | 1 | cup | Flaked coconut, divided | | 1 | | Baked pie shell, 9 inch |
| | MERINGUE | | | | 2 | | Egg White (reserved from Filling list | | 6 | teaspoons | Sugar | | 1/2 | teaspoons | Vanilla |
Instructions
Scald milk and cream (heat until bubbles form at edges in the top of a
double boiler, over simmering water. In a small bowl, combine flour,
cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15
minutes, stirring constantly. Mixture should be thick and smooth. Lightly
whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup
hot milk mixture over yolks; return yolk mixture to double boiler and cook
one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling
into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2
cup coconut over top. Bake in preheated 325-degree oven 15 or until firm
and delicately browned. Cool and store in refrigerator. MERINGUE
DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry.
Add sugar gradually, 1 tablespoon at a time, beating constantly. Add
vanilla. Pile lightly onto hot filling in baked pie shell and spread to
edges so pie is completely sealed. Bake as directed above.
Enjoy your Coconut Cream Pie
How much is in a cup?
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Thu 7 Aug 2008
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