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COCONUT CREAM PIE Recipe

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This recipe for COCONUT CREAM PIE is from Grandma Janet's 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:  
INGREDIENTS FOR COCONUT CUSTARD
3/4 CUP SUGAR
1/4 CUP CORNSTARCH
1/4 tsp. SALT
2 CUPS MILK
3 EGG YOLKS
2 Tbsp. BUTTER
1 tsp. VANILLA
1 CUP SHREDDED COCONUT
1 PREBAKED 9" PIE SHELL, COOLED

INGREDIENTS FOR MERINGUE TOPPING

3 EGG WHITES
6 Tbsp. sugar
Directions:
Directions:
PREHEAT OVEN TO 375º

COMBINE 3/4 CUPSUGAR, CORNSTARTCH, SALT AND MILK IN A HEAVY SAUCEPAN. COOK OVER MEDIUM-HIGH HEAT,STIRRING CONSTANTLY,UNTIL THICK AND BUBBLY.CONTINUE TO BOIL FOR ONE MINUTE.REMOVE FROM HEAT.

IN A MEDIUM BOWL, BEAT THE 3 EGGYOLKS, GRADUALLLY STIR IN1/4 OF THE HOT MIXTURE INTO THE YOLKS. POUR YOLKS BACK INTO REMAINING HOT MIXTURE STIRRING CONSTANTLY, 30 SECONDS. REMOVE FROM HEAT AND ADD BUTTER, VANILLA AND COCONUT. POUR INTO BAKED PIE SHELL. COOL IN REFRIGERATOR.

IN A MEDIUM GLASS OR METAL BOWL, BEAT EGG WHITES UNTIL FROTHY. SLOWLY ADD 6 Tbsps. SUGAR WHILE CONTINUING TO BEAT UNTIL WHITES FORM STIFF PEAKS. SPREAD MERINGUE OVER PIE, SEALING TO THE EDGES AND SPRINKLE WITH COCONUT. BAKE IN THE PREHEATED OVEN UNTIL THE MERINGUE IS TOASTED 10 TO 15 MINUTES.

ONCE PIE ISCOMPLETELY COOLED, REFRIDGERATE
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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