"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Eleanor's Coconut Cream Pie Recipe

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This recipe for Eleanor's Coconut Cream Pie, by , is from From My Kitchen to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. cornstarch
1- 9" baked pie shell
2/3 c. sugar
1/4 c. tsp. salt
2 c. milk, scalded
3 egg yolks, lightly beaten (save whites for meringue)
2 tbsp. butter
1/2 tsp. vanilla
coconut extract to taste
1/3 c. sugar for meringue

Directions:
Directions:
Melt butter in 1/2 of the milk. Take remaining 1/2 c. of milk and mix with remaining ingredients (except extracts) in small bowl until smooth. Add mixture to warm milk and let boil until thick--about two minutes. Add extracts. Pour into baked pie shell.

For meringue: In small bowl, beat 3 egg whites at high speed until foamy. Gradually add 1/3 cup sugar; beat until stiff peaks form. Spread meringue around edge of filling first, taking care to touch crust, then fill center. Bake at 350 for 15 minutes or until lightly browned. Cool.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
For a butterscotch pie, substitute 1 cup brown sugar for 2/3 cup white sugar, increase butter to 3 tablespoons and eliminate coconut extract.

 

 

 

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