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Coconut Cream Pie

March 28, 2013

•1/2 cup sugar
•1/4 cup cornstarch
•1/4 teaspoon salt
•2 cups whole milk
•3 egg yolks, lightly beaten
•1/2 cup flaked coconut
•1 tablespoon butter
•1-1/2 teaspoons vanilla extract
•1 pastry shell (9 inches), baked
•MERINGUE:
•3 egg whites
•1/4 teaspoon cream of tartar
•1/4 teaspoon vanilla extract
•6 tablespoons sugar
•1/4 cup flaked coconut

Directions
•In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
• Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
• In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
• Bake at 350° for 17-20 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.

 

coconut cream

 

 

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From → Desserts, Holidays

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