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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from The Kalchik 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 9" Pastry Crust, baked
1/2 c. Coconut, toasted
1 1/2 c. Milk, scalded
3 Egg Yolks
1/3 c. Sugar
2 T. Cornstarch
1/4 tsp. Salt
1/2 tsp. Vanilla
1 tsp. Butter

Meringue:
3 Egg Whites
1/4 tsp. Cream of Tartar
6 T. Sugar
1/2 tsp. Vanilla
Directions:
Directions:
Place pie pastry into 9" pie plate. Prick bottom and sides with a fork. Bake at 475º for 8-10 minutes. Let cool. Toast coconut on a cookie sheet under the broiler about 3-4 minutes. Watch carefully, stir with a fork to toast evenly. In a saucepan scald milk. In a mixing bowl beat egg yolks slightly. Add sugar, cornstarch and salt to the eggs. Mix well. Pour scalded milk over the eggs. Return egg mixture back to the saucepan and stir over med heat until mixture boils and is thickened. Boil and stir 1 minute. Remove from heat and add vanilla and butter. Pour into the prebaked pie shell.
Meringue: Beat egg whites and cream of tartar in a 2 1/2 qt. bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not under beat. Beat in vanilla.
Add meringue to the pie, carefully sealing meringue to the edge of the crust to prevent shrinking or weeping. Place in oven at 400º and bake until meringue is golden brown, about 8-12 minutes. Remove from oven and sprinkle with the toasted coconut.

 

 

 

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