Miss Kay's Coconut Cream Pie

Miss Kay's Coconut Cream Pie
Adapted from aetv.com
Miss Kay's Coconut Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from aetv.com

Ingredients

  • 2

    sticks butter

  • 2

    cups sugar

  • 2/3

    cup flour

  • 1

    tsp salt

  • 1

    can (12 oz) evaportated milk

  • 1

    cup regular milk

  • 6

    egg yolks, save whites for the meringue

  • 1

    tsp vanilla

  • 1

    14 oz pkg. sweetened shredded coconut

  • 2

    9" pie crust, Prebaked

  • Meringue

  • 6

    egg whites

  • 1

    cup sugar

  • 1-1 1/2

    tsp vanilla

Directions

Make the filling. In the top of a double boiler over simmering water, melt butter. Beat in the sugar, flour and salt. Add the milks and stir continuously until the mixture thickens. This may take up to 30 minutes. Once it thickens, stir a little into the egg yolks. This will temper the yolks and keep them from cooking to fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring, for 1 minute. Remove the top from the double boiler. Stir in the vanilla and all but 1 cup of the coconut into the filling. Pour the filling into the Prebaked pie crusts. Meringue: Heat the broiler. With a stand mixer, beat the egg whites on high speed, for 3-4 minutes, until soft peaks form. Gradually beat in the sugar, then add the vanilla. The peaks should be stiff with a little bend. Spread the meringue over the coconut filling. Put the pies under the broiler the brown the meringue. This could take only 30 seconds. Watch Carefully. Sprinkle the reserved cup of coconut over the meringue and refrigerate the pies until ready to serve.

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