Favourite Coconut Cream Pie
Favourite Coconut Cream Pie recipe
Yield
12 servingsPrep
30 minCook
5 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 ½ | cups |
milk
scalded |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 |
pie shell (9 inch)
|
|
|
| 5 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
milk
cold |
|
| 3 | large |
egg yolks
|
|
| 1 | cup |
coconut
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 355 | ml |
milk
scalded |
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
pie shell (9 inch)
|
|
| 75 | ml |
all-purpose flour
|
|
| 59 | ml |
milk
cold |
|
| 3 | each |
egg yolks
|
|
| 237 | ml |
coconut
shredded |
*
|
Directions
Blend sugar, flour and salt with the cold milk. Add scalded milk, gradually, stirring constantly. Cook on a low heat until thick. Add beaten egg yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and coconut.
Cool then pour into previously baked pie shell. Cover with meringue.
Let chill for a couple of hours.
Meringue:
Use 3 egg whites to cover a 9 inch pie shell. Use 2 level tablespoons granulated sugar for each egg. Beat egg whites until stiff.
(They should be glossy on top and when you invert the bowl, they should remain in place). Fold in the sugar, gradually. Cover the pie with meringue.
