Coconut Cream Pie
Ingredients
1 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 cups milk
2 egg yolks
2 table spoons butter
1 teaspoon vanilla
1 cup shredded coconut
1 9-inch pie shell, baked
1. Combine sugar, salt, cornstarch, milk and egg yolks. Cook over medium heat until thick. (can be
cooked in microwave)
2. Remove from heat and add 1 teaspoon vanilla and butter.
3. Stir in 3/4 cup coconut and reserve the remaining 1/4 cup for your Meringue.
4. Let filling cool while you prepare the Meringue.
Meringue
Ingredients
5 egg whites
1/2 cup + 2 tablespoons sugar (2 tablespoons per egg white)
1 teaspoon cream of tartar
1. Beat egg whites and cream of tartar until frothy.
2. Gradually add sugar two tablespoons at a time.
3. Beat until mixture forms stiff peaks and is no longer grainy to the touch.
4. Make sure pie filling is cool before topping with Meringue. (Otherwise it will weep)
5. Bake at 325 degrees for 20-25 minutes. After 10 minutes, sprinkle the remaining 1/4 cup coconut over
meringue and then continue baking.
Pie Shell(makes 2 shells)
Ingredients
Tools Needed
1 1/2 cups flour
1/3 cup butter
1/3 cup crisco
1/2 teaspoon salt
1/3 cup cold water
Rolling Pin
Pastry Cutter (or table fork)
Sauce Pan
Wooden Spoon
Stand Mixer w/wisk attachment
Rubber Scraper
Measuring Cups and Spoons