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Coconut Cream Pie (Gottlieb's)

Author/Submitted by: From Gottlieb's Bakery 100 Years of Recipes Cookbook
Servings: 1
Categories: Desserts / Pies & Pastries

9  inch  pie crust, baked and cooled
1  cup  coconut
4    egg whites, at room temperature
1/4  teaspoon  cream of tartar
1/2  teaspoon  vanilla extract
8  tablespoons  sugar
2  tablespoons  coconut, for top of meringue

4    egg yolks
1/2  cup  sugar
1/2  quart  milk
1/4  cup  cornstarch
3/4  teaspoon  vanilla

1. Prepare pastry cream according to instructions. While still hot, stir in coconut. Pour into pie crust. Preheat oven to 350. Beat egg whites, cream of tartar and vanilla until they form soft peaks. Gradually add sugar and beat until peaks are stiff and egg whites are shiny but not dry. Spread meringue over hot filling, sealing to edge of pie crust. Sprinkle with coconut. Bake until meringue is golden, 12 to 15 minutes. Cool before slicing. Refrigerate.

2. PASTRY CREAM: Whisk egg yolks and sugar together until thick. Dissolve cornstarch in 1 cup cold milk-feel with your fingers to be sure cornstarch is completely dissolved. Beat into egg yolks. In a large saucepan, bring remaining 3 cups milk to a full rolling boil. Remove from heat and gradually whisk in egg yolk mixture. Return to heat and cook, stirring constantly with a whisk or wooden spoon, until mixture thickens. Remove from heat, beat in vanilla and strain into a clean bowl if necessary. Cover surface of pastry cream directly with plastic wrap and refrigerate.

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