Coconut Cream Pie

by Fara Linnes

Servings: 1 pie

INGREDIENTS

1/2 cup sugar
pinch salt
4 tbsp. cornstarch
2 cups milk, scalded
4 egg yolks, slightly beaten
1/2 cup coconut
1 tbsp. butter
1 tsp. vanilla
1 9-inch pie shell, baked

Meringue:
4 egg whites
1 tsp. cream of tartar
1/2 cup sugar

INSTRUCTIONS

Mix sugar and corstarch together; add gradually to scalded milk. Cook over hot water, stirring occasionally, until thickened. Add small amount of the hot mixture to the slightly beaten egg yolks. Mix well; add to remaining hot mixture. Cook about 3 minutes. Remove from heat; stir in coconut, butter and vanilla. Cool and pour into pie shell. Combine egg whites and cream of tartar. Beat till soft peaks form. Gradually add sugar; continue beating until stiff peaks form. Spread on filling, making decorative swirls and peaks. Bake at 350°F for 10 minutes or until lightly browned.

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Tagged: coconutcreampie, desserts, pies add tags

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