Coconut Cream Pie (Bluebonnet Cafe)

Coconut Cream Pie (Bluebonnet Cafe)
Coconut Cream Pie (Bluebonnet Cafe)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Cup Sugar

  • 3

    Tbs. Margarine

  • 1/4

    Cup Cornstarch

  • 1 1/2

    tsp. Vanilla

  • 1/4

    tsp. Salt

  • 1

    (3 1/2 oz.) Can Coconut

  • 3

    Cups Milk

  • 4

    Eggs, separated

  • Meringue Topping:

  • 4

    Egg Whites

  • 1/2

    tsp. Vanilla

  • 1/2

    Cup Sugar

  • 1/4

    tsp. Cream of Tartar

  • 1/4

    Cup Toasted Coconut Flakes

Directions

Separate egg yolks from whites. Save whites for meringue topping if desired. Combine sugar, cornstarch, salt and milk. Cook over medium to low heat, stirring constantly. After mixture bubbles up and thickens, cook an additional 2 minutes. Remove from heat. Beat egg yolks slightly. Gradually add 1 cup hot mixture to egg yolks, careful not to scramble eggs. Return to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Add the margarine and vanilla; stir until margarine is melted. Add coconut and mix well. Pour mixture into a baked 9" pie crust. Allow to cool. Top with whipped cream or meringue topping. For Meringue: Beat room temperature egg whites and cream of tartar until foamy. Gradually add sugar, 1 Tbs. at a time, until stiff peaks form and sugar is dissolved (2-4 minutes) Beat in vanilla and spread over hot filling mixture, sealing to the edges of pastry. Bake at 350 degrees for 12-15 minutes, Allow to cool completely before cutting.

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