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Coconut Cream Pie (Mama’s Recipe) Recipe

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This recipe for Coconut Cream Pie (Mama’s Recipe) is from The Shannon Family Cookbook, 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:  
1 C. Sugar
3 T. Corn Starch or 4 T. Flour
1/4 tsp. Salt
3 C. Milk
3 Eggs Yolks (reserve whites for meringue)
2 T. Butter
1 tsp. Vanilla
Coconut (1 C. for pie and extra to sprinkle on top of meringue)
Pie Crust, cooked

Meringue:
3 Egg Whites
3 T. Sugar
1/4 tsp. Cream of Tartar
Directions:
Directions:
Preheat oven to 350°.
Combine all dry ingredients in pan and mix well. Add milk and cook on low to medium heat, stirring constantly, until mixture begins to thicken. Add egg yolks, that have been whisked, slowly into pie mixture, whisking or stirring constantly to avoid eggs from cooking. Cook awhile longer to desired thickness for a pie. Remove from heat and add butter and vanilla and mix (stir by hand) well. Pour pie filling into a baked pie crust.
Note: Pie dough should be pricked with a fork prior to baking to prevent crust from bubbling.

Meringue:
Beat egg whites and cream of tartar till stiff peaks form. Gradually add sugar while beating, mix well. Pour on top of pie filling and spread to seal meringue to sides of pie crust. Sprinkle coconut on top of meringue. Bake till light brown , approximately 10-15 minutes.

 

 

 

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