Home Cooking Recipes
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Coconut Cream Pie
Chef:  Arlene Bontrager - Hutchinson, KS          Category:  Desserts

Ingredients:
3 cups milk
2/3 cup sugar
2 tablespoons flour, rounded
2 tablespoons cornstarch
3 eggs, separated
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1/2 teaspoon coconut flavoring
3/4 cup coconut
1 baked pie shell, 9-inch
1 tablespoon cornstarch
1/2 cup water
3 egg whites
6 tablespoons sugar
1 teaspoon white vanilla
dash salt

teaspoon

Directions: Combine sugar, flour, cornstarch and salt in medium size saucepan. Add milk slowly and stir. Stir in slightly beaten egg yolks. Cook over medium to low heat, stirring all the time until thickened. Cook for 2 minutes and remove from heat. Add butter and vanilla and stir in coconut. Pour into baked pie shell.Combine cornstarch and water. Cook until clear. Cool slightly. Beat egg whites and salt to soft rounded peaks. Add sugar gradually and continue beating at high speed until fairly stiff, add vanilla and salt. Add slightly warm cornstarch mixture to meringue and beat on high speed until very stiff, spoon warm filling in crust and seal edges. Garnish with a sprinkle of coconut over the top. Bake in oven at 375°F until meringue is lightly browned. Let cool. Refrigerate pie

Notes:

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