Coconut Cream Pie

Recipe Ingredients

2 cups	474ml	Milk
1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	Cornstarch
6 teaspoons	30ml	Flour
3		Egg yolks - beaten
2 tablespoons	30ml	Butter
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Vanilla
1/2 cup	46g / 1.6oz	Coconut

Recipe Instructions

Mix thoroughly sugar, cornstarch and flour. Add to scalded milk in double boiler. Cook until thick and smooth. Add beaten egg yolks and cook 5 minutes longer. Remove from fire and add butter, salt and vanilla. Stir well. Add coconut.

MERINGUE: 1 tbs cornstarch 2 tbs sugar 1/2 cup water.

Cook until clear. Cool to room temperature.

3 egg whites (room temperature). Beat egg whites, add dash of salt. When foamy, add to above mixture, small amount at a time. Add 2 tbs more sugar and beat until it looks like 7-minute icing. Cover cream filling making sure edges are sealed. Bake 30 minutes at 325F.

Source:
WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA)

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