Monday, April 4, 2011

Coconut Cream Pie

I found the recipe for coconut cream pie in the Express New several years ago. Jud's favorite pie is coconut cream and I have made many variations of this pie.  Once I found this recipe and tried it, I threw away all the other recipes. Now, this is the only one I make.

Printable Recipe:

Ingredients for filling:
2 cups milk
3 eggs, separated (whites for meringue)
1/2 cup sugar \
4 Tablespoons flour
1 teaspoon vanilla
2 cup coconut, shredded
Ingredients for meringue
3 egg whites
1/2 cup sugar
pinch of salt

Use a prebaked pie shell and fill with cooled filling.  I use a double boiler and add milk, egg yolks, sugar, and flour.  Stir constantly over medium heat until thickened.  Take off heat and add vanilla and coconut.  While filling is cooling, beat egg whites with an electric mixer until soft peaks form. Slowly add sugar and a pinch of salt. 

Pour filling into the prebaked pie shell and add meringue on top.  Put ina 359 degree oven and bake until meringue is slightly browned.  If you desire, you can add a sprinkle of coconut to the top of the meringue before you bake it.

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