Coconut Cream Pie (Gwinns)

submitted by: Gwinnett

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PIE FILLING & CRUST

1 2/3 cups Sugar

½ tsp Salt

1 tbsp Flour

3 tbsp Cornstarch

3 cups Whole Milk

3 Egg Yolks, slightly beaten

1 ½ tbsp Butter

2 tsp Vanilla Extract

½ cup Coconut (ground to taste)

1 Ten Inch Pie Crust (baked)

MERINGUE

6 Egg whites….beaten

½ tsp Cream of Tartar

1 tbsp Powdered Sugar

5 tbsp Sugar

 

For the filling, combine Sugar, Salt, Flour and Cornstarch in saucepan.

Carefully stir in Milk and heat slowly until slightly thickened.

Beat together Egg Yolks, Butter and Vanilla and stir into the milk mixture.

Continue to cook for 3 minutes or until thick…..blend in ground coconut and pour into baked pie crust.

For the meringue, add Cream of Tartar and Sugars to beaten Egg Whites and continue beating until glossy and still peaks form.

Spoon on top of filling and bake for 10 - 12 minutes in a pre-heated oven at 400°

Cool complete and refrigerate to set custard.