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"The belly rules the mind."--Spanish Proverb

Coconut cream pie Recipe

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This recipe for Coconut cream pie is from The Tiemann 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:  
1 c. sugar
1/3 c. flour or 3 T. cornstarch
1/4 tsp. salt
3 c. milk (I normally use one can of coconut milk and then complete with regular milk)
3 beaten egg yolks (sometimes I use 4 so I can have more for the meringue)
1 T. butter
1 tsp. coconut flavoring (or vanilla)
Directions:
Directions:
In saucepan combine sugar, flower, salt. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir in egg yolks and cook 2 minutes longer, stirring constantly. Remove from heat, add butter vanilla and 1c. or more shredded coconut. Cool to room temp. Pour into baked 9" pie shell.

For a merigune, whip egg whites until frothy, gradually add 6 T. of sugar while beating. Beat until stiff. I also either add, a tsp. of vanilla, or a 1/4 tsp. of cream of tartar. Cover the filling, top with coconut, bake at 350º until merigune is browned and coconut toasted.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This can be served with a merigune topped with coconut, baked to set merigune and toast the coconut, or top with whipped cream/cool whip.

 

 

 

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