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Coconut
Cream Pie
| 1 cup milk
1 cup light cream (or half and half) 1 tablespoon cornstarch 3 tablespoons flour ½ cup sugar ¼ teaspoon salt 2 egg yolks, slightly beaten 1 teaspoon vanilla ¾ cup coconut Baked pastry shell Combine flour, cornstarch, sugar and salt and mix thoroughly. Add to milk and cream, which has been scalded in double boiler. Stir constantly until it thickens, and cook about fifteen minutes. Pour over beaten egg yolks, return to double boiler and cook a few minutes longer. Cool and add vanilla and coconut. Pour into baked pie shell. Top with meringue made by beating 2 egg whites until stiff, and adding 4 tablespoons sugar gradually. Top with meringue and sprinkle with coconut. Place in 325° F. oven and brown lightly. (To prevent crust from becoming soggy, sprinkle crust with powdered sugar before adding filling) |
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