Coconut Cream Pie |
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IngredientsFilling
4 tablespoons granulated sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 cup shredded coconut
2 teaspoons vanilla extract
1 baked 9-inch pie shell
Meringue
2 egg whites
4 tablespoons granulated sugar
1/2 cup shredded coconut
4 tablespoons granulated sugar
5 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 cup shredded coconut
2 teaspoons vanilla extract
1 baked 9-inch pie shell
Meringue
2 egg whites
4 tablespoons granulated sugar
1/2 cup shredded coconut
ProceduresFilling: Combine sugar, flour and salt and add milk and egg yolks, mixing thoroughly. Cook until thickened. Add the 1 cup coconut and vanilla extract. Cool slightly, then turn into pie shell.
Meringue: Beat egg whites until foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling; sprinkle with the 1/2 cup coconut. Bake at 325 degrees F for 15 minutes or until lightly browned.
Meringue: Beat egg whites until foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks. Pile lightly on filling; sprinkle with the 1/2 cup coconut. Bake at 325 degrees F for 15 minutes or until lightly browned.
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