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Coconut Cream Pie


Recipe (click to expand)

1/2 c Sugar

1/8 t Salt

1 1/2 c Scalded milk

1 t Vanilla extract

1 ea 9″ baked pie shell

5 T All-purpose flour

1/4 c Cold milk

3 ea Egg yolks

1 c Shredded coconut

Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover with meringue (recipe follows).Makes one 9″ pie. Meringue: use 3 egg whites to cover a 9″ pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff.(They should be glossy on top and when you invert the bowl, they should remain in place.)Fold in the sugar,gradually.Cover the pie with meringue.

Triple-Threat Coconut Cream Pie recipe from Pillsbury.comCoconut Cream Pie | Dessert Menu | Swiss ChaletEasy Coconut Cream Pie Recipe - Kraft RecipesCoconut Cream Pie Recipe - cream pie | Flickr - Photo Sharing!Coconut Cream Pie - Peaches PleasePeaches PleaseWhole Coconut Cream Pie | Marie Callenders GlendaleCoconut Cream Pie recipe from Pillsbury.comCoconut Cream Pie | Sugar Duchess


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