COCONUT CREAM PIE
¼ c. cornstarch
2/3 c. sugar
½ tsp. salt
3 c. milk
3 eggs, separated
1 tsp. vanilla
3/4 c. flaked coconut
1 baked 9 inch pie shell
Combine cornstarch and 2/3 cup sugar with salt in top of double boiler. Gradually add milk, stirring until smooth. Cook over boiling water, stirring constantly, until thickened. Cover; cook 10 minutes longer, stirring occasionally. Beat egg yolks; blend a small amount of hot mixture into egg yolks, mixing well. Stir egg yolks into remaining hot mixture. Cook over boiling water 2 minutes, stirring constantly. Remove from water and stir in vanilla and coconut. Cool; then pour into pastry shell.
Meringue: Beat egg whites until foamy and add 1/4 teaspoon cream of tartar. Continue beating; add 6 table¬spoons of sugar and beat until stiff peaks form. Spread meringue over pie and seal edges well. Sprinkle ¼ cup coconut over the top. Bake at 425° for 5 minutes.
6 comments:
Yummy!
That sounds good! Thanks for the recipe!
I can smell it baking. :)
My favorite! And yours looks just perfect!
Linda
http:coloradofarmlife.wordpress.com
My husband loves coconut cream pie. He is also the baker in the family. I copied the recipe for him to try. Your photo is luscious!
Thank you all! Cream pies seem to be one of those things you either love or hate; but they always have the eye appeal:)
Have been on a bread kick this past week, will post one of my favorites soon.
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