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Coconut Cream Pie Recipe

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

Contributor:  
Contributor:  
Suzanne Todd
Added: Sunday, August 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Basic pie crust of your choice ( I use Pillsbury refrigerator case brand)
3/4 cup plus 2 tablespoon sugar
3 cup milk
4 eggs, separated
1/4 cup cornstarch
1 1/3 cups sweetened flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
Sweetened whipped cream, for garnish, optional
Toasted coconut, for garnish, optional

Directions:
Directions:
Prepare pie crust as directed. Or line it with parchment paper and add pie weights.Bake it until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
Preheat oven to 400 degrees F.
In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

Preheat oven to 350 degrees F.

Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.

Number Of Servings:
Number Of Servings:
8-10 servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Delicious!!! I made this knowing that no one else in my house eats coconut. Oh well, they missed out because it is excellent! It is called coconut cream, but is more like a custard I think.

 

 

 

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