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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Speer
Added: Saturday, January 13, 2007


3/4 cup sugar
1/2 cup all purpose flour or 3 tbsp. cornstarch
1/4 tsp. salt
2 cups milk
3 slightly beaten egg yolks
2 tbsp. butter or margarine
1 tsp. vanilla
1 cup flaked coconut
1 9 inch baked pastry shell
1 recipe meringue

In saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount of hot mixture into yolks; return to hot mixture, cook 2 minutes stirring constantly. Remove from heat, add butter, vanilla and coconut. Cool to room temperature. (to prevent crust from forming; put clear plastic wrap or wax paper directly on top, touching surface of the hot pudding clear to sides of bowl) Pour into baked shell.
3 egg whites
1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 tbsp. sugar
Beat egg whites with cream of tartar and vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form and all sugar is dissolved. Spread on top of pie, sealing sides off to pastry. Sprinkle 1/3 cup coconut over top of meringue. Bake in 350 oven 12 - 15 minutes or until meringue is golden. Cool.




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