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"Hunger is the best sauce in the world."--Cervantes

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from The BNSF Light The Night Topeka Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust - 4 single:
5 c. flour
1 tsp. salt
1 tsp. vinegar
1 T. sugar
2 heaping cups shortening
1 egg beaten and add enough water to make 1 cup

Filling:
2/3 c. sugar
4 T. cornstarch
2 T. flour
1/2 tsp. salt
3 c. milk
3 egg yolks lightly beaten (save egg whites)
3/4 c. flaked coconut
1 T. butter
1-1/2 tsp. vanilla

Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 T. sugar
1/4 c. flaked coconut
Directions:
Directions:
350 º, 10 - 12 minutes - Crust - mix all dry ingredients, cut in shortening then add liquid ingredients. Let stand 1 hour before rolling out. Bake until golden brown approx 10 - 12 minutes.

Filling - Combine sugar, cornstarch, flour and salt and gradually stir in milk until smooth and bring to a boil. Cook and stir for 2 minutes or until thickened and remove from heat. Gradually stir 1 cup of hot filling mixture into beaten egg yolks and stir. Return egg yolk mixture to pan stirring constantly. Return to heat and bring to gentle boil, cook and stir for 2 minutes. Remove from heat and stir in coconut, butter and vanilla. Cool

Meringue:
Beat egg whites and cream of tartar in small bowl on med speed until soft peaks form. Gradually beat in sugar 1 T. at a time on high until stirr peaks form and sugar is dissolved. Spread evenly overn warm filling sealling edges to crust. Sprinkle with coconut and bake 12 - 15 minutes or until golden brown. Cook for 1 hour and refrigerate for 3 hours before serving. Store in refrigerator.

 

 

 

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