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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from Twin Oaks Senior Living Cookbook 2014, 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:  
3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
3 egg yolks, beaten
3.4 c. flaked coconut, divided
1 1/2 tbsp. butter
1 tsp. vanilla extract
1 basic pastry shell
3 egg whites
1/4 tsp. + 1/2 tsp. cream of tartar
1/4 c. + 2 tbsp. sugar
Directions:
Directions:
Combine sugar, cornstarch, and salt in heavy saucepan. Combine milk and egg yolks; gradually stir into sugar mixture, cook over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in 1/4 cup coconut, butter and vanilla. Immediately pour filling into baked pastry shell. Cover filling with waxed paper. Beat egg whites (at room temperature) an cream of tartar at high speed for 1 minute. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Remove waxed paper from pie filling. Spread meringue over hot filling, sealing to edge of pastry. Sprinkle meringue with 1/4 cup coconut. Bake at 350 degrees for 12-15 minutes or until golden brown. Cool to room temperature.

 

 

 

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