CLYDE'S FAMOUS COCONUT PIE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pie:
1/2 - 2/3 cup sugar
3 heaping tablespoons cornstarch
2 cups scalded milk
2 tablespoons butter
1 small can evaporated milk
6 egg yolks
1 1/2 teaspoon vanilla
1 can sweetened coconut
1 baked pie shell
Meringue:
6 egg whites
Pinch of salt
6 tablespoons sugar
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Directions: |
Directions:Pie:
Measure sugar and add cornstarch. Mix well. Scald 2 cups milk and add evaporated milk to it. Gradually pour milk over cornstarch and sugar. Mix well. Add butter and cook, stirring constantly over low-medium heat until mixture begins to thicken.
Beat egg yolks until lemon colored. Gradually pour hot custard mixture into beaten yolks. Beat well and return to heat, stirring constantly from bottom of pan until of pie consistency.
Add vanilla and coconut. (Save a little coconut for top of meringue) Cool and pour into baked pie shell
Meringue:
Beat egg whites and salt at high speed until peaks form. Slowly add sugar 1 tablespoon at a time. Beat until stiff. Put on top of pie, being sure to seal edges. Sprinkle meringue with reserved coconut.
Bake at 300 degrees until browned. |
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Personal
Notes: |
Personal
Notes: (It is necessary to use canned coconut in this pie to get the proper taste—sweet enough. I know this sounds unlike Clyde because she always used fresh coconut in most things.
However, this is not a mistake. Use canned coconut.)
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