Mom's coconut cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9 inch pie crust; prebaked | |
| 2 | cups | Milk |
| ½ | cup | Sugar |
| 1 | pinch | Salt |
| ⅓ | cup | Fresh coconut; grated |
| 5 | larges | Egg yolks |
| 3 | tablespoons | Cornstarch |
| 1 | tablespoon | Water |
| 1 | tablespoon | Butter |
| 2 | teaspoons | Vanilla extract |
| 5 | larges | Egg whites |
| ⅓ | cup | Sugar |
| Fresh coconut; grated | ||
Directions
FILLING
MERINGUE
FILLING
Place the milk, sugar, salt and coconut in a medium sized saucepan and bring to a boil. Meanwhile combine the egg yolks, cornstarch and water.
When the milk mixture comes to a boil, slowly add the egg mixture, stirring briskly all the time. Reduce heat to low, stirring constantly until thickened. Add the butter and vanilla. Cool. Pour into a prebaked pie crust.
MERINGUE Beat egg whites until stiff, but not dry. Add the sugar gradually, beating continuously. Spread over cooled filling. Be sure you spread the meringue to the edges of the crust, sealing it. Sprinkle freshly grated coconut on top and brown in a 400 degree oven. This only takes a few minutes and you must watch carefully so the coconut and/or the meringue doesn't burn.
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Sep 14, 1997