Coconut Cream Pie

By á-25117

Coconut Cream Pie

Barbara Gargus

Ingredients

• 1 cup sugar
• 3/4 cup cornstarch
• 1 tsp salt
• 7 cups or milk (almost half a gallon)
• 3 TBL butter
• 2 TBL vanilla
• 10 egg yolks, slightly beaten
• Meringue for Pie
• 10 egg whites
• 3/4 tsp cream of tartar
• almost 3/4 cup of sugar
• 1 tsp vanilla

Preparation

Step 1

Mix sugar, cornstarch and salt in a medium saucepan.

Stir in milk gradually, cook over medium heat stirring constantly until mixture thickens and boils.

Boil and stir 1 minute.

Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan.

Boil and stir 1 minute. Put coconut in and remove from heat. Stir in butter and vanilla.

Pour into shell.

Meringue for Pie.

10 egg whites
¾ tsp cream of tartar
almost ¾ cup of sugar
1 tsp vanilla

Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. DO NOT OVERBEAT. Beat in vanilla.

Heat oven to 275’. Bake 45 minutes. Turn off oven; leave meringue in oven with door closed 45 minute