Coconut Cream Pie

By Mirella

Ingredients

• Pie Filling:
• 6 tablespoons margarine
• 2/3 cup flour
• 3 cups milk
• 1/2 cup sugar
• 3 eggs, separated
• 1 cup shredded coconut
• 1 teaspoon vanilla
• 1 baked pie shell
• Meringue:
• 3 egg whites
• 3/4 teaspoon cream of tartar
• 1/3 cup sugar

Details

Servings 8

Preparation

Step 1

Prehet oven to 400 degrees.

Pie Filling:

In a saucepan, melt margarine over low heat. Stir in flour and stir with rubber spatula. Cook 4-5 minutes. Meanwhite, heat milk to hot, but not quite boiling.

Pour hot milk into roux. Cook over low heat until thick and creamy and add sugar. Cook 2 to 3 minutes longer. Beat egg yolks and add to milk. Cook 5 minutes longer. Add coconut and vanilla. Pour into prepared pie shell.

Meringue:

Beat egg white until frothy with cream of tartar. Add sugar gradually untill stiff peaks form. Spead meringue to edges of pie crust to seal. Bake until lightly browned 8-10 minutes.