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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Coconut Cream Meringue Pie Recipe

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This recipe for Coconut Cream Meringue Pie is from The Baker 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:  
l pastry shell (9"), baked
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks, lightly beaten
1 c. flaked coconut, finely chopped
2 T. butter or margarine
1/2 tsp. vanilla

In a saucepan, combine the sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir 1 c. hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chopped coconut, butter,and vanilla until butter is melted. Pour hot filling into crust. Spread with meringue, sealing edges to crust. Sprinkle with 1/2 c. flaked coconut. Bake at 350 degrees for 13-15 minutes or until golden brown. Cool on a wire rack for 1 hour; chill for 1-2 hours before serving. Refrigerate leftovers.
Directions:
Directions:
Meringue:
3 egg whites
1/4 tsp. cream of tartar
6 T. sugar

In a mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 T. at a time, on high until stiff peaks form.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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