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PIE: Coconut Cream or Banana Cream Recipe

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This recipe for PIE: Coconut Cream or Banana Cream is from From Our Hearts & Table The Bungart 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:  
3/4 c. sugar
3 T. corn starch
1/2 tsp. salt
1 T. flour (can use spelt flour)
3 c. milk ( can use non-dairy milk)
3 egg yolks, slightly beaten
1 T. butter, optional
1 1/2 tsp. vanilla
1 c. moist shredded coconut, or 2 large sliced bananas if making banana cream pie
Meringue:
3 egg whites, beaten
1/4 tsp. cream of tartar
6 T. sugar
1/2 tsp. vanilla
Directions:
Directions:
Mix: sugar, salt, cornstarch, and flour. Stir in milk gradually. Cook over moderate heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute. In a separate bowl add egg yolks, then slowly add 1 cup of the hot cream mix stirring briskly. Add this egg mix to the main cream mix and cook for 1 more min. Remove from heat and add butter, vanilla, and coconut. Pour into a baked pie shell. If making banana pie, omit the coconut and pour 1/2 of the cream in pie shell, slice bananas evenly on pie. Add remaining filling and follow the meringue instructions below.
Making the meringue:
Beat egg whites with sugar, vanilla and cream of tartar until stiff and peaks form. Spread over hot cream filling and bake at 400 for 10-12 min. until lightly golden brown.
Personal Notes:
Personal Notes:
See how this should look on divider page.

 

 

 

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