Ultimate Coconut Cream Pie
coconut cream pie, Dessert, Pie
Better Homes and Gardens All-Time Favorite Pies - 1978 Edition, by Meredith Cooperation
Crust and Pie Filling Ingredients
Pastry for single-crust pie
All Purpose Flour
or 1/4 C Cornstarch
Can of flaked Coconut
or 1 1/3 Cups of Flaked Coconut
Cream of Tarter
Prepare and roll out pastry.
Line a 9-inch pie plate. Trip pastry to 1/2 inch beyond edge. Flute edge: prick pastry.
Bake in the oven at 450° for 10 to 12 minutes or until golden brown.
Cool thoroughly on rack.
In saucepan combine sugar, flour or cornstarch, and salt. Gradually stir in milk.
Cook and stir the mixture until it is thick and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat.
Separate egg yolks from whites; set egg whites aside for meringue. Beat Egg yolks slightly.
Gradually stir 1 cup of hot mixture into yolks. Return egg mixture to saucepan, bring to a gentle boil.
Cook and stir 2 minutes more then remove from heat.
Stir in butter and vanilla. Stir in 1 cup of coconut. Pour hot mixture into baked pastry shell.
Meringue For Pie
In a medium mixing bowl, beat the egg whites, vanilla, and cream of tarter at medium speed of electric mixer. Beat for 1 minute of until soft peaks form.
Gradually add sugar, about 1 tablespoon at a time, beating at high speed of electric mixer about 4 minutes more or until mixture forms stiff, glossy peaks, and sugar is dissolved.
Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage.
Sprinkle meringue with remaining coconut.
Bake in oven at 350° for 12-15 minutes or until meringue is golden. Cool then cover and chill to store.
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