Coconut Cream Pie

Ingrients & Directions 2 c Milk 1/2 c Sugar 3 tb Cornstarch 6 ts Flour 3 Egg yolks; beaten 2 tb Butter 1/2 ts Salt 1 ts Vanilla 1/2 c Coconut MERINGUE 1 tb Cornstarch 2 tb Sugar 1/2 c Water Mix thoroughly sugar, cornstarch and flour. Add to scalded […]

Ingrients & Directions


2 c Milk
1/2 c Sugar
3 tb Cornstarch
6 ts Flour
3 Egg yolks; beaten
2 tb Butter
1/2 ts Salt
1 ts Vanilla
1/2 c Coconut

MERINGUE
1 tb Cornstarch
2 tb Sugar
1/2 c Water

Mix thoroughly sugar, cornstarch and flour. Add to scalded milk in double
boiler. Cook until thick and smooth. Add beaten egg yolks and cook 5
minutes longer. Remove from fire and add butter, salt and vanilla. Stir
well. Add coconut.

MERINGUE: Cook until clear. Cool to room temperature.

3 egg whites (room temperature). Beat egg whites, add dash of salt. When
foamy, add to above mixture, small amount at a time. Add 2 T. more sugar
and beat until it looks like 7-minute icing. Cover cream filling making
sure edges are sealed. Bake 30 minutes at 325F.


Yields
8 Servings

RobinDee

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