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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pie - Coconut Cream Pie Recipe

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This recipe for Pie - Coconut Cream Pie is from The Dublin McClure Clan 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:  
1 9inch baked pie shell, 1 cup shedded coconut, 1 3/4 cups sugar, 1 13oz can Eagle Brand sweetened, condensed evaporated milk, same can full of water, 1 1/2 tsp vanilla, 1 T butter or margarine, 5 1/4 T cornstarch, 5 eggs, 1/4 tsp cream of tartar, pinch of salt
Directions:
Directions:
In 2 quart saucepan mix coconut, 1 1/4 cups sugar, milk, 1/2 can of water, 1 tsp vanilla, 1 T butter or margarine and a pinch of salt. Bring to a boil, stirring occasionally. Mix the 5T of cornstarch, other 1/2 can of water and 5 egg yolks in a small bowl until smooth. Pour into boiling mixture, stirring constantly. Cook until thick. Pour into baked pie shell. Make meringue in mixer bowl with 1/2 tsp vanilla, 1/4 tsp cornstarch, 1/4 tsp cream of tartar, pinch of salt and 5 egg whites. Beat until frothy. Then add gradually 1/2 cup of sugar. Beat until soft peaks hold. Cover filling in crust with meringue. Swirl top with spoon . Bake 25 minutes at 350 degrees. Watch carefully, you just want a little brown on the tips of swirls.( may sprinkle a small amount of coconut on top before baking.)
Personal Notes:
Personal Notes:
This is that incredible pie from Flora and Ellas. Kerry makes it often.

 

 

 

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