Coconut Cream Pie
Ann Cox/Purity Dairies
1 cup sugar
1/4 cup cornstarch
Pinch of salt
3 cup milk
3 egg yolks
2- 4 Tbsp butter
1 tsp vanilla
1 cup flaked coconut
1 (9-inch) pie shell, baked
Combine sugar, cornstarch and salt in heavy saucepan. Combine milk and
egg yolks; beat together. Gradually stir into sugar mixture. Cook over
medium heat, stirring constantly, until mixture begins to thicken. Add
butter and continue stirring until mixture boils. Cook one minute,
stirring continually. Remove from heat; stir in vanilla and coconut.
Immediately pour into baked pie shell. Top with meringue as instructed
below. Yield: 6-8 servings.
Meringue:
3 egg whites, at room temperature
1 tsp vanilla
1/4 tsp cream of tartar
6 Tbsp sugar
Combine egg whites, vanilla and cream of tarter in mixing bowl. Beat with
electric mixer until egg whites become foam and soft peaks form.
Gradually add sugar, one tablespoon at a time, beating on high speed until
mixture becomes stiff, with glossy white peaks and the sugar is dissolved.
Spoon meringue on top of hot filling, sealing to edges of the pie shell.
Bake at 350 degrees for 12-15 minutes or until light brown. Cool on wire
rack before serving or refrigerating.
** To prepare Chocolate Cream Pie, mix 1/4 cup cocoa with sugar,
cornstarch
and salt. Proceed with remaining instructions.
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