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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from The Burroughs Family Cookbook Project, 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:  
9 Inch Pie Crust
1/2 C Sugar
1/4 t salt
1/4 C Cornstarch or 1/2 C flour
3 C Whole Milk
4 Eggs, separated
3 T Margarine
1 1/2 t Vanilla
1 1/3 C Coconut Flakes
Directions:
Directions:
Make pie crust. Put in pan, prick bottom and sides generously with a fork. Including where bottom and sides meet. Bake at 400º for 10 to 12 min.
In medium saucepan combine sugar, salt and corn starch or flour. Separate egg yolks from whites saving egg whites for the meringue. Beat egg yolks and sit to the side. Gradually stir milk into the sauce pan with the sugar mixture. Cook and stir constant over medium high heat till thickened and Istarts to bubble. Reduce heat, cook and stir 2 min more. Remove from heat. Gradually stir 1 C hot filling into yolks. Return all to pan and bring to gentle boil. Cook and stir 2 more min. Remove, stir in butter, vanilla and 1 C coconut. Fill into Baked pastry. Spread meringue over hot filling. Seal edge. Sprinkle 1/3 C Coconut over meringue. Bake 350º for 12 - 15 min. Let set 4 hours at room temperature 4 to 6 hours. Then cover and refrigerate.

 

 

 

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