Coconut Cream Pie
Source of Recipe
somewhere on the net
Recipe Introduction
NOTE: I got this recipe from my mother and grew up baking it for Daddy. I sift the flour, although the recipe does not say to. Mother had a double boiler, but I don’t; so I do the custard part in the microwave (just like when I do the banana pudding) and then follow her instructions. It is my favorite coconut cream pie recipe.
She said to always use the Bakers Angel Flake Coconut, so that is why I put down that particular bran name. She thought it was the best, and that was reason enough for me!
List of Ingredients
1/3 cup flour
2/3 cup sugar
¼ teaspoon salt
2 cups milk, scalded
3 slightly beaten egg yolks
2 tablespoons butter
½ teaspoon vanilla
1 (9") baked pie shell
3 egg whites
6 tablespoons sugar
1 can Bakers Angel Flake Coconut
Mix flour, 2/3-cup sugar, and salt; gradually add milk. Cook in double boiler until thick, stirring constantly.
Add small amount of hot mixture to egg yolks; stir into remaining hot mixture and cook 2 minutes. Cool slightly. Add butter and vanilla and stir well. Then add coconut.
Put mixture into baked pie shell and spread with meringue made by beating egg whites and 6 tablespoons sugar together until stiff.
Bake 350 for 12-15 minutes.
Recipe
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