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    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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