Coconut Cream Pie

By loriarnold

Ingredients

• Pie crust, baked
• 1 cup sugar
• 1/2 cup all purpose flour or 1/4 cup cornstarch
• 1/4 tsp salt
• 3 cups milk
• 4 eggs
• 3 TBSP butter or margarine
• 1 1/2 tsp vanilla
• 1 3.5 oz can flaked coconut (1 1/3 cups)

Details

Servings 8

Preparation

Step 1

Bake pie crust and set aside.
For filling, in sauce pan combine sugar, flour or cornstarch and salt. Gradually stire in milk. Cook and stir the mixture until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from saucepan from heat.

Separate egg yolks from whites. set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixtyre to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of the coconut. Pour hot mixture into baked pastry shell.

Make meringue by beating egg whites until stiff. Stir in 1/4 cup suguar and 1/4 tsp cream of tartar. Top pie and bake until brown.