Coconut Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup sugar
1/4 cup corn starch
1/8 tsp. salt
3 cups milk
3 each egg yolks, beaten
3/4 cup flaked coconut, divided
1 1/2 tbsp. butter
1 tsp. vanilla extract
1 9-iinch deep pastry shell
3 each egg whites
1/4 + 1/8 tsp. cream of tarter
1/4 cup + 2 tbsp. sugar
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Directions: |
Directions:Combine first 3 ingredients in a heavy saucepan. combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat; add butter and vanilla. Immediately pour filling into baked pastry shell. Sprinkle in coconut over surface of pie filling and mix in with fork. Cover the filling with wax paper.
Beat egg whites (at room temperature) and cream of tarter at high speed for 1 minute. Gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Remove waxed paper from pie filling; spread meringue over the hot filling, sealing to the edge of pastry. Sprinkle meringue with coconut. Bake at 350º for 12 to 15 minutes or until golden brown. Cool at room temperature.
Yield: one 9-inch pie |
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Number Of
Servings: |
Number Of
Servings:6 to 8 slices |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: "Dessert's Easy with Cream Pies", Southern Living (March 1984): 2ll. This has been my signature pie for 30 years. The ultimate southern comfort dessert.
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