Coconut Cream Pie #1

  • on December 8, 2007
  • Likes!

Ingrients & Directions

2/3 c Sugar
1/2 ts Salt
2 1/2 tb Cornstarch
1 tb Flour
3 c Milk
3 Egg yolks; beaten
1 tb Butter
1 1/2 ts Vanilla
3/4 c Coconut
1 Baked pie shell
3 Egg whites
6 tb Sugar

Mix dry ingredients. Stir in milk gradually. Cook over moderate heat,
stirring constantly, until mixture thickens and boils. Boil 1 minute.
Slowly stir half of mixture into egg yolks; blend into hot mixture. Boil 1
minute more, stirring constantly. Remove from heat and blend in butter,
vanilla and coconut. Pour into pie shell. Cover with meringue, made of 3
egg whites and 6 tablespoons sugar. Sprinkle coconut on meringue, if
desired. Bake at 400 for 8-10 minutes.



From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,

1 Servings

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