"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Coconut Pie Recipe

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This recipe for Coconut Pie, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Zens
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup sugar
1/4 cup flour
2 cup milk
4 beaten egg yolks
1 1/3 cup coconut
1 1/2 tsp vanilla
1 9-in baked pie crust

Meringue:
4 egg whites
1 tsp vanilla
1/2 tsp cream tarter
1/2 cup sugar

Directions:
Directions:
Combine the 2/3 cup sugar and flour in a medium sauce pan. Gradually stir in the 2 cups milk and cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir 2 min more. Gradually stir about half of the cooked mixture into the beaten egg yolks. Return egg mixture to sauce pan. Cook and stir until bubbly, cook and stir 2 min. more. Remove from heat. Reserve 2 tbsp coconut, stir in remaining coconut and 1 1/2 tsp vanilla. pour hot mixture into baked pie shell.
For Meringue: Beat egg white's, 1 tsp vanilla and cream of tarter with electric mixer on medium speed until soft peaks form. Gradually add 1/2 cup sugar 1 tbsp at time. Beating on high speed about 5 min more or until stiff peaks form. Immediately spoon over hot filling. Bake in 350 oven for 5 min, remove form oven and sprinkle meringue with the reserved coconut and bake 10 min more.

Personal Notes:
Personal Notes:
To make a banana cream pie, just leave out the coconut and add 2-3 bananas.

 

 

 

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