Email to Julynne Nelson      

Recipe Categories: Julynne's HOME PAGEAPPETIZERS BBQ Beans BEVERAGES BirdFood BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS Desserts ETHNIC FRUIT HighTea Marinate MEATS PASTA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPS SOUPSandSTEWS TipsandTechniques VEGETABLES

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