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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from Dolly's Kitchen Memories, 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!



1 cup sugar
1/2 cup flour
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter
1 cup coconut
1 1/2 teaspoon vanilla
1 (9 inch) pastry shell

Meringue for pie
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tbsp. water
1/3 c. coconut

Preheat oven 350 degrees.

For filling:
In a medium saucepan, combine sugar, flour and salt; gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat: cook and stir 2 more minutes. Remove from heat. Separate egg yolk from whites: set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in coconut, butter and vanilla. Pour hot filling into baked pastry shell. Spread meringue over hot filing. (See recipe below.) Seal to edge; sprinkle with 1/3 cup coconut. Bake for 12 to 15 minutes or till golden. Cool. Cover. Chill to store.

For meringue:
In a small mixer bowl, beat the egg whites, vanilla and cream of tartar at medium speed of an electric mixer about 1 minute or till soft peaks forms.
Gradually, add the sugar about 1 tablespoon at a time beating at high speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolve.

Number Of Servings:
Number Of Servings:
Makes 8 servings
Personal Notes:
Personal Notes:
This was always the pie I wanted...very labor intensive I think but worth it.




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