Coconut Cream Pie


  • 1/4 cup flour
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1-1/2 cup scalded milk
  • 3 eggs, separated
  • 2 Tbsp butter
  • 1/2 tsp vanilla
  • 6 Tbsp sugar
  • Baked 8 inch crust
  • 1 cup moist, shredded coconut
  1. Mix flour, 1/2 cup sugar and salt in top of double boiler; add scalded milk and stir well
  2. Cook over direct heat until thick and smooth, stirring constantly
  3. Beat egg yolks well, stir in a little of the hot mixture and pour back into double boiler; cook over boiling water 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Beat egg whites until light, and gradually beat 6 tablespoons sugar until stiff
  4. Fold 1/3 of the meringue into the cooled filling. Add 1 cup moist shredded coconut into the filling
  5. Pour filling into cooled pie shell and spread remaining meringue, so as to touch the edge of the crust all around
  6. Place in a moderate oven (350°) and bake 12 to 15 minutes or until golden
  7. Remove to cake rack to cool before cutting


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