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Coconut Cream Pie

Desserts
Servings: 6 servings
Author: Fran
Print Recipe

Ingredients

  • ⅔ cup sugar
  • ½ cup flour
  • ½ tsp salt
  • 2 cups scalded milk
  • 3 eggs, separated and yolks slightly beaten
  • 2 Tbsp butter
  • 1 tsp vanilla
  • ½ cup coconut
  • ⅓ cup sugar
  • 1 pre-baked 9 inch pastry shell

Instructions

  • Preheat oven to 350° for meringue.
  • Mix ⅔ cup sugar, flour, and salt in a double boiler pan.
  • Gradually stir in scaled milk (heated to about 180° and set over warm water.
  • Stir thoroughly until thickened.
  • Cover and cook 10 minutes, stirring a few times to keep smooth.
  • Blend a small amount of hot mixture into slightly beaten egg yolks. Then combine with the mixture in a double boiler.
  • Cook about 2 minutes, stirring constantly. Add butter and vanilla.
  • Stir in coconut.
  • Cool slightly. Pour into cooled, baked pastry shell.
  • Cover with meringue made by gradually adding ⅓ cup sugar into the remaining egg whites beaten to stiff peaks.
  • Bake meringue on a piece of parchment paper in 350° oven for about 15 minutes. Top on the coconut cream pie and chill.