"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Cream Pie Recipe

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

Contributor:  
Contributor:  
Sheirlie Prophet
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. sugar
1/4 c. cornstarch
2 tsp. vanilla
1 c. milk(room temp.)
2 c. light cream(room temp.)
4 T.butter(room temp.)
4 large egg yolks(room temp.-lightly beaten)
1 c. shredded coconut
1 baked pie shell

Meringue:
4 egg whites
1/2 tsp. cream of tarter
6 T. sugar
1/2 tsp. vanilla

Directions:
Directions:
Mix sugar and cornstarch until they resemble fine powder. Add cream and beat well. Next, add milk and blend thoroughly. Add egg yolks and cook over med.-high heat.Bring to boil while stirring . Reduce heat, simmer 2 min., continue to stirring. Remove from heat, add butter a tablespoon at a time. Add vanilla and coconut while butter is melting. Cover with plastic wrap and cool 1/2 hour.

Meringue:
Beat egg whites until foamy, beat in sugar a T. at a time. Beat until stiff and glossy, then fold in vanilla. Bake at 400 for 8-12 min. or until the meringue is browned.

Personal Notes:
Personal Notes:
I don't like a meringue on my pie so I fold it into the pie before I bake it.
I also have been known to include the egg whites with the yolks and skip the rest of the ingredients from the meringue.

 

 

 

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