Coconut Cream Pie With Variations Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups hot milk
¼ cup cornstarch
⅔ cup sugar
¼ tsp. salt
3 eggs
2 T. butter
1 tsp. vanilla
1 baked pie shell
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Directions: |
Directions:Scald the milk in the microwave. Mix the dry ingredients and gradually add scalded milk. Cook over hot water in a double boiler or heat proof bowl which fits a boiler until the mixture thickens; stir constantly to prevent lumping. Separate eggs and beat yolks slightly; add a little of the hot mixture to the beaten egg yolks. Return the egg mixture to the double boiler and cook until thick, stirring constantly, about 5 minutes. Remove from the heat and cool. For coconut cream pie add 1 cup shredded coconut to cream filling; turn into a baked pie shell. Make meringue with the egg whites and cover the top with meringue. Sprinkle with coconut. Bake at 325º for 12-15 minutes. Watch carefully so that you don't burn it. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:60 minutes |
Personal
Notes: |
Personal
Notes: Banana Cream Pie: Do not add coconut to the cream filling. Slice two bananas into the baked pie shell before adding the cream filling. Top with meringue and bake.
Pineapple Cream Pie: Do not add coconut to the cream filling. Add ¾ cup of well-drained crushed pineapple to the cooked filling. Top with meringue and bake.
This recipe is from my beloved, tattered cookbook that I bought while at Auburn.
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