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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from The Conrad 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:
Category:
Ingredients:  
Ingredients:  
Baked pie shell or dough for shell:

1 1/2 c. flour
1/2 c.Crisco
pinch of salt
1/3 c. water (or less)


Filling:

2 c. milk
2 T. butter
1/2 c. sugar
2 egg yolks
1/4 c. cornstarch
1/4 tsp. salt
1 tsp. vanilla
1/2 c. coconut


Topping:

2 egg whites
1/4 c. sugar
coconut
Directions:
Directions:
Dough for pie shell: Mix flour, Crisco, and salt til crumbly. Add water a little at a time until dough forms. Roll out on floured surface. Place in pie pan. Pinch rim and prick bottom. Bake at 400º til lightly browned, about 10 - 12 minutes. Or use your own recipe or a bought pie shell, baked.
Pie filling: Warm milk on stove (medium heat). Dissolve about 2 T. butter in milk. Put sugar, 2 egg yolks, cornstarch and salt in a bowl. Mix with a spoon and add a little heated milk to make smooth. Add this mixture to the warm milk and stir constantly until it thickens to pudding consistency. Take off stove and add vanilla. Stir and let cool a short time. Add 1/2 c. coconut. Stir and let cool while you beat the egg whites.
Topping: Beat egg whites and slowly add sugar until soft peaks form.
Pour pudding into baked pie shell. Spread topping over pie and sprinkle coconut on top. Bake at 350º 15 - 20 minutes until coconut browns.

 

 

 

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