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Grandma Becky's Coconut Cream Pie Recipe

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This recipe for Grandma Becky's Coconut Cream Pie is from Tiefenbrunn Family 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:
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Meringue for Pie
Ingredients:  
Ingredients:  
¾ cup sugar
⅓ cup flour OR 3 tbsp cornstarch
¼ tsp salt
2 cups milk
4 slightly beaten egg yolks
2 tbsp butter or margarine
1 tsp vanilla
1 9" pantry shell
¾ cup shredded coconut (save ⅛ cup for top of pie)
Directions:
Directions:
1) In sauce pan, combine sugar, flour and salt
2) Gradually stir in milk
3) Cook and stir over medium heat until mixture boils and thickens.
4) Cook for 2 minutes longer, then remove from heat.
5) In a separate bowl, stir in a small smount of hot mixture into yolks.
6) Return yolk mixture to the hot mixture and cook for 2 more minutes stirring constantly.
7)Remove from heat and add butter, vanilla and coconut.
8) Cover mixture with plastic wrap or wax paper and allow mixture to cool to room temperature.
9) Once cooled, pour into baked pastry, and top with meringue.
10) Bake at 350º for 12-15 minutes or until meringue tips are golden brown.
 

Pie Meringue
Ingredients:  
Ingredients:  
4 egg whites
½ tsp vanilla
¼ tsp cream of tarter
6 tbsp sugar
Directions:
Directions:
1) Beat egg whites with vanilla and cream of tarter until soft peaks form. (Whites will beat fluffier if they are at room temperature).
2) Gradually add sugar until meringue is stiff and glossy and all sugar is dissolved
3) Spread meringue over filling at room temperature
4) Seal meringue to edge of pastry all around the pie (prevents shrinking).
5) Bake as described in pie recipe.

 

 

 

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