Coconut Cream Pie Recipe

Posted by Grandma Jeanne on December 7, 2009

1/4 cup flour
1/2 cup sugar
1 1/2 cup scalded milk
3 eggs (separated) – room temperature
2 T. water
1/2 tsp. vanilla
1/2 cup moist shredded coconut

Combine flour and sugar in small bowl.

Scald milk and pour small amount of this into dry ingredients. Mix well.

Add flour mixture to scalded milk pan. Beat until smooth.

Cook until it thickens.

Beat room temperature egg yolks, add some to cooked mixture a little at a time, continually stirring.

When thick, add butter and vanilla.

Fold in coconut.

Beat egg whites until stiff.

Add 1/3 cup sugar, a small amount at a time.

Fold 1/3 of meringue into cooked filling, stir gently.

Spread remaining meringue over hot filling in baked pie shell.

Spread to edge of pie crust.

Sprinkle meringue with 1/4 cup moist shredded coconut.

Bake at 350 for 12-15 minutes.

Servings: 8 | Prep Time: 30 minutes