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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

COCONUT CREAM PIE Recipe

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This recipe for COCONUT CREAM PIE is from Clan Uisdean Favorites, 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:  
½ cup sugar
5 tablespoons cornstarch
½ teaspoon salt
2½ cup milk (1 cup reg. milk, ¾ cup canned milk, ¾ cup water)
3 slightly beaten egg yolks
2 tablespoons butter or margarine
1 teaspoon vanilla
1 cup flaked coconut
1 9 inch baked pastry or graham cracker crust
Directions:
Directions:
In sauce pan combine sugar,cornstarch and salt, gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amount hot mixture into yolks, return to hot mixture, cook 2 minutes, stirring constantly. Remove from heat. Add butter, vanilla and coconut, cool to room temperature. (To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl). Pour into baked pastry shell when cool.


MERINGUE

Use the never fail meringue or the following meringue. Beat 6 egg whites with ½ teaspoon cream of tartar and 1 teaspoon vanilla till soft peaks form. Gradually add 12 tablespoons sugar. Beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in oven (250 degrees) until meringue is golden brown.

 

 

 

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