Coconut Cream Pie

Coconut Cream Pie Ingredients

1 3/4 c Milk	2 tb Butter
3/4 c Sugar	1/2 ts Vanilla extract
1/2 ts Salt	1/4 ts Almond extract
3 1/2 tb Flour, all-purpose	1 c Flaked coconut, * see note
2 tb Cornstarch	1/2 c Heavy cream
1 lg Egg	1 9 inch pie crust, baked
3 lg Egg yolks, beaten	3 lg Egg whites

Instructions for Coconut Cream Pie

*If using fresh coconut, save 1 tablespoon of the coconut milk. Scald half of the milk and add 1/2 cup of the sugar and the salt. Bring to a boil. Mix flour, cornstarch, and 1 beaten egg and 3 beaten egg yolks with the remaining milk; beat until smooth. Add a little of the hot milk and blend. Combine both mixtures and cook over hot water in a double boiler until thick, stirring constantly. Remove from heat and add butter and flavoring. Beat with a wooden spoon until smooth. Add 3/4 cup of coconut (and the tablespoon of coconut milk if using fresh coconut). Whip the heavy cream and fold into the mixture. Pour mixture into the baked pie crust. Beat the egg whites until foamy. Add remaining sugar and beat until stiff peaks form. Smooth the meringue over the pie and seal to edges; sprinkle with the remaining 1/4 cup coconut. Place in 450 degree oven until the coconut begins to brown. Posted to MC-Recipe Digest V1 #329 Recipe by: Jo Merrill From: Martha Sheppard Date: Wed, 04 Dec 1996 20:47:13 -0500

Main Ingredient: PieCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond	Butter	Coconut	Cornstarch
Cream	Egg	Flour	Milk
Salt	Sugar	Vanilla

Pies Pastry Egg Corn Cream Butter Milk

for flavor and categorization

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