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Caleb Hicks' Coconut Creme Pie Recipe

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This recipe for Caleb Hicks' Coconut Creme Pie is from The burgess Family Cookbook Project, 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:  
Use the pat in pie crust recipe in this book (bake and cool)
3 egg yolks (save the whites for the meringue)
Sprinkle of salt
3/4 cup sugar
4 tbsp. cornstarch
1 tsp vanilla
about 1/4 cup coconut flakes (can use more if you want)
Directions:
Directions:
Save out a little milk. Put the rest of the milk in a double boiler and heat. In a separate bowl beat egg yolks. Mix in the milk you saved and salt. Add sugar and stir. Add cornstarch and beat. Stir mixture into hot milk. Cook on stove top. The mixture should thicken like pudding does. Add vanilla and coconut. Put coconut cream filling in baked and cooked pie shell. Make the meringue.
Meringue:
Beat egg whites until stiff. Add 2 tablespoons of sugar. Put on top of pie and sprinkle coconut on top. Bake pie at 375 degrees to brown the meringue.

 

 

 

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