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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie 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!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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