Mary Ann's Famous Coconut Cream Pie

Recipe Ingredients

		Graham Cracker Crust
1 1/2 cups	219g / 7.7oz	Fine graham-cracker crumbs
1/3 cup	65g / 2.3oz	Sugar
1/3 cup	65g / 2.3oz	Melted butter
		Filling
3		Egg yolks
1		Salt
3/4 cup	148g / 5.2oz	Sugar
3 cups	711ml	Coconut milk
2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Cornstarch
1 cup	93g / 3.3oz	Shredded coconut
1/2 teaspoon	2.5ml	Vanilla extract
3		Egg whites
1		Sugar
1/4 cup	23g / 0.8oz	Shredded coconut

Recipe Instructions

To make crust, mix crumbs, sugar and butter together in a bowl. Press crumb mixture into an 8 or 9-inch pie pan and bake for 8 to 10 minutes at 350 degrees.

For filling, in the top of a double boiler over steaming water, beat together egg yolks and salt. Add sugar, milk and butter. When bottom pot begins to boil, mix cornstarch with a small amount of water in a separate bowl. Add to egg-yolk mixture one spoonful at a time.

Cook until thick, stirring constantly with a wire whisk. Add coconut and vanilla, and pour the filling into baked pie shell. Beat egg whites with a pinch of sugar and spread meringue over pie. Sprinkle remaining coconut on top and briefly toast in oven.

This recipe yields ?? servings.

Source:
The Los Angeles Times, 01-13-2002

Rating

Average rating:

1 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.