Coconut Cream Pie with Meringue
Coconut Cream Pie with Meringue recipe
Yield
12 servingsPrep
25 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| ½ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 6 | teaspoons |
all-purpose flour
|
|
| 3 | large |
egg yolks
beaten |
|
| 2 | tablespoons |
butter
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
coconut
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | each |
egg yolks
beaten |
|
| 3E+1 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
coconut
|
*
|
Directions
Mix thoroughly sugar, cornstarch and flour. Add to scalded milk in double boiler. Cook until thick and smooth.
Add beaten egg yolks and cook 5 minutes longer. Remove from fire and add butter, salt and vanilla. Stir well. Add coconut.
MERINGUE:
1 tablespoon cornstarch, 2 tablespoons sugar ½ cup water, 3 egg whites room temperature. Cook until clear. Cool to room temperature.
Beat egg whites, add dash of salt. When foamy, add to above mixture, small amount at a time. Add 2 tablespoons more sugar and beat until it looks like 7-minute icing. Cover cream filling making sure edges are sealed.
Bake 30 minutes at 325℉ (160℃). let cool. Serve.
