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Coconut Cream Pie
3
2
3
4
1
1
1
1
1
1
/4 Cup Sugar; plus
Tablespoon Sugar
Cup Milk
Eggs; separated
/4 Cup Cornstarch
Cup Flaked coconut
Teaspoon Vanilla extract
Tablespoon Butter
Nine−inch baked pie shell
/3 Cup Toasted coconut
In a non−stick one quart saucepan, combine 3/4 cup sugar and 2 3/4 cup milk
together. Bring the milk to boiling point and scald the milk. In a small
mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together.
Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring
the mixture up to a boil and cook for about 3 minutes or until the mixture
is thick, stirring constantly. Remove the pan from the heat and stir in the
flaked coconut, vanilla and butter. Pour the filling into the prepared pie
shell. Cover the pie with plastic wrap and place in the refrigerator. Chill
the pie completely, about 2 hours. Using an electric mixture, whip the egg
whites until stiff with the remaining sugar. Spread the meringue evenly over
the top of the pie. Sprinkle the top with the toasted coconut. Place the pie
in a pre−heated 350 degree oven and bake for about 8 to 10 minutes or until
golden. Remove from the oven and cool. This recipe yields 8 Blue Plate
Dessert servings.
Coconut Cream Pie
140
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