Coconut cream pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| 5 | tablespoons | All-purpose flour |
| ⅛ | teaspoon | Salt |
| ¼ | cup | Cold milk |
| 1½ | cup | Scalded milk |
| 3 | eaches | Egg yolks |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Shredded coconut |
| 1 | each | 9\" baked pie shell |
Directions
Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover with meringue (recipe follows).Makes one 9" pie.
Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff.(They should be glossy on top and when you invert the bowl, they should remain in place.)Fold in the sugar,gradually.Cover the pie with meringue.
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