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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from Grandma's 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:  
2/3 cup Sugar
1/2 tsp. Salt
3 tbsp. Cornstarch
1 tsp. Flour
3 cup Milk
3 Egg Yolks, at room temperature
1 tbsp. Butter
1 1/2 tsp. Vanilla
1/2 cup Shredded Coconut
Directions:
Directions:
Mix in a saucepan or microwaveable bowl sugar, salt, cornstarch, and flour. Stir in milk gradually. Cook over moderate heat, stirring constantly until mixture thickens and boils. Set aside from heat. Slowly stir about half of mixture in the egg yolks. Then blend into hot mixture in saucepan. Boil a minute or two more, stirring constantly. (It can all be made in the microwave and not have to be stirred all the time.) Remove from heat and add butter, vanilla, and coconut. Stir thoroughly! Let cool and pour into a baked pie shell. Top with a Meringue topping with 1/2 cup shredded coconut sprinkled on top and browned. Bake at 300 degrees until meringue is a light golden brown.
Personal Notes:
Personal Notes:
These creamed pies were recipes from Mary Hutcheson or Ada Tarrant Hopkins and they made fantastic pies. I'm including a lot of the recipes that I liked from the Jet cookbooks as I know some of you do not have them.

 

 

 

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