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Coconut Cream Pie




Source of Recipe


Better Homes & Gardens Cookbook






List of Ingredients



• 1 c. sugar
  
• 1/2 c. flour or 1/4 c. cornstarch
  
• 1/4 t. salt
  
• 3 c. milk
  
• 4 eggs
  
• 3 T. butter
  
• 1-1/2 t. vanilla
  
• 1 c. flaked coconut
  
• 1 9-in. baked pie shell
  
• MERINGUE:
  
• 4 egg whites
  
• 1 t. vanilla
  
• 1/2 t. cream of tartar
  
• 1/2 c. sugar
  






Instructions



1. For filling, in a medium saucepan combine sugar, flour or cornstarch, and salt; gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat.
   
2. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
   
3. Stir in butter, vanilla and coconut. Pour hot filling into pie shell. Spread meringue over hot filling; seal to edge. Sprinkle 1/3 cup coconut over meringue. Bake in 350 degree oven for 12 to 15 minutes or until golden. Cool.
   
4. MERINGUE: In a medium bowl beat the egg whites, vanilla and cream of tartar at medium speed with an electric mixer about 1 minute or until soft peaks form. Gradually add the sugar, about 1 tablespoon at a time, beating at high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual pie recipe.