Coconut Cream Pie
Pies & Pastries
9" baked pie shell
Cover with meringue (see below) or whipped cream (after pie has cooled). Makes one 9" pie.
Meringue: Beat 3 egg whites and 2 level tablespoons sugar 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 and brown in oven.
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.