Coconut Pie
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 cup sweetened flaked coconut
3 cups half-and-half
2 T butter
4eggs separated
1 cup white sugar plus 2 T for meringue
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract plus 1/2 tsp for meringue
1 (9 inch) pie shell, baked
Recipe
Preheat oven to 350 degrees And bake crust until lightly browned
In a medium saucepan, combine the half-and-half, butter, egg
yolks, sugar, flour and salt and mix well. Bring to a boil over
low heat, stirring constantly. Remove
the pan from the heat, and stir in 3/4 cup of coconut and the
vanilla extract. Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell. Beat egg whites until frothy
and slowly add 2 T sugar and 1/2 tsp vanilla and continue beating
until stiff peaks form. Spread on
pie and sprinkle the rest of the coconut on and bake until
meringue is lightly browned.
Chill at least 4 hours before serving.
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