Coconut Cream Pie Recipe
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Category: |
Category: |
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Pie |
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Ingredients: |
Ingredients: ⅔ cup sugar
3 Tbsp. cornstarch
½ tsp. salt
3 cups milk
3 egg yolks, slightly beaten
1 Tbsp. butter
1½ tsp. vanilla
¾ cup moist shredded coconut
Baked 9" pie shell with high fluted edge.
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Directions: |
Directions:Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir at least half of hot mixture into egg holks. Then blend into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla; fold in shredded coconut. Pour immediately into baked pie shell. Finish with pie meringue (recipe below). Let cool at room temperature.
Makes 8-10 servings. |
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Pie Meringue |
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Ingredients: |
Ingredients: 2 egg whites
1/4 tsp. cream of tartar
1/4 cup sugar
1/4 tsp. vanilla extract
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Directions: |
Directions:Heat oven to 400 degrees. Beat egg whites with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved. Beat in flavoring. Pile meringue onto hot pie filling, being careful to seal the meringue onto edge of crust to prevent shrinking or wheeping. Swirl or pull up points for decorative top. Bake 8-10 minutes or until delicately browned. |
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Personal
Notes: |
Personal
Notes: Your Uncle Jon and I loved Nana's Coconut Cream Pie, and she always made mile high meringue!
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