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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Rose's Coconut Cream Pie Recipe

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This recipe for Rose's Coconut Cream Pie is from For the Love of Family, Friends and Food: A Compilation of Favorite Recipes, 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 eggs, separated
2 1/2 cups milk
1 tsp vanilla or coconut flavoring
1/2 cup sugar
2 heaping T cornstarch
2 heaping T flour
Sweetened flaked coconut
One cooled precooked pie shell
Directions:
Directions:
First make sure you have the pie shell baked and cooled.
Then proceed with filling:
Pour milk into saucepan
Mix sugar, flour and cornstarch.
Add to milk, then add 2 egg yolks and vanilla or coconut flavoring
Heat while stirring until thick. This takes some time.
Pour thickened mixture into pie shell.
Make meringue:
Beat 3 egg whites, 5 Tbs sugar on high with electric mixer until stiff peaks form.
Top filling in pie shell with meringue making sure all edges are sealed with the meringue.
Bake at 450º until meringue is golden brown, about 4-5 minutes. Let cool , then refrigerate.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a pie Rose has been making for most of her 95 years. She told me the story of how her neighbor taught her to make it when she was a teen and after she did, her father wanted her to make it every Saturday night. The only thing I changed is that I use 3 egg whites for a fuller meringue. Her recipe calls for 2 egg whites.

 

 

 

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