Desserts

Coconut Cream Pie

Need a crust for a 9 inch pie (baked)

Filling:

3/4 cup sugar

1/3 cup flour

1/2 teaspoon salt

2 cups milk

3 eggs (separated), reserve whites for meringue

          Yolks slightly beaten

2 tablespoons butter

1 teaspoon vanilla

1 cup flaked coconut

In saucepan combine, sugar, flour, salt and milk.  Stir until thick, put 2 spoonfuls mixture into yolks to temper eggs.  Then add yolks into mixture.  Add coconut and cook 2 more minutes, stirring constantly.  Remove from heat, and add butter and vanilla.  Put into pastry shell and top with meringue.  Sprinkle coconut on top and bake at 350 until golden brown, around 12-15 minutes.  Cool before serving.

Meringue:

3 egg whites

1/2 teaspoon vanilla

1/4 teaspoon cream of tartar

6 tablespoons sugar (level & no extra)

Beat egg whites with vanilla and cream of tartar until soft peaks form.  Gradually add sugar.  Beat until stiff and glossy, and sugar is dissolved.  Spread over hot filling.

Marie Whitehead (Our Grandma)

Racine, Missouri

Family Saying:

I wouldn’t trade you for all the tea in China. 

(I remember Grandma Whitehead saying this to us when we were little.)

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