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    Coconut Cream Pie

    Source of Recipe

    From "Taste of Home Grandma's Favorites"

    List of Ingredients

    ◦ 1 cups whole wheat flour
    ◦ 2 teaspoons sugar
    ◦ teaspoon salt
    ◦ cup canola oil
    ◦ 2 tablespoons whole milk

    Filling:
    ◦ cup sugar
    ◦ 3 tablespoons cornstarch
    ◦ 1 tablespoons all-purpose flour
    ◦ teaspoon salt
    ◦ 2 cups whole milk
    ◦ 3 large egg yolks, room temperature
    ◦ 1 tablespoon butter
    ◦ cup sweetened shredded coconut
    ◦ 1 teaspoon vanilla extract

    Meringue:
    ◦ 3 large egg whites, room temperature
    ◦ 1 cup marshmallow creme
    ◦ cup sweetened shredded coconut

    Recipe

    Preheat oven to 350 F. In a bowl, mix flour, sugar, and salt. In another bowl, whisk the oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-inch pie plate. Bake 20 minutes. Cool on a wire rack.

    For filling, in a heavy saucepan, mix sugar, cornstarch, flour, and salt. Gradually whisk in milk. Bring to a boil; cook and stir roughly 2 minutes or until thickened. Remove from the heat.

    In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes more. Remove from heat; stir in butter, coconut, and vanilla.

    For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add the marshmallow creme, beating on high speed. Continue beating mixture until stiff glossy peaks form.

    Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake until meringue is golden brown, 12 to 15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

    Makes 8 servings

 

 

 


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