Coconut Cream Pie Recipe Special

Coconut Cream Pie Recipe

Filling:

1 cup milk

1 cup light (coffee) cream -(dairy free

3 tbsp all-purpose flour -(gluten free all purpose flour can be used

1 tbsp cornstarch

2 egg yolks (reserve the whites for the meringue)

1 tsp vanilla

1 cup flaked coconut, divided

1 baked pie shell, 9 inch -(Gluten free piecrust cn be used.

Meringue:

2 egg whites

6 tsp sugar

1/2 tsp vanilla

. Scald milk and cream (heat until bubbles form at edges in the top

of a double boiler, over simmering water.

2. In a small bowl, combine flour, cornstarch, sugar and salt; mix

thoroughly.

3. Add to milk and cook 15 minutes, stirring constantly.

4. Mixture should be thick and smooth.

5. Lightly whisk egg yolks in a small bowl.

6. Continue whisking while pouring 1/4 cup hot milk mixture over

yolks; return yolk mixture to double boiler and cook one minute

longer.

7. Cool and add vanilla and 1/2 cup coconut.

8. Pour filling into pre-baked pie shell.

9. Top with meringue and and sprinkle remaining 1/2 cup coconut

over top.

10. Bake in preheated 325-degree oven 15 or until firm and

delicately browned.

11. Cool and store in refrigerator.

Meringue Directions:

1. In a large mixing bowl, beat whites until stiff but not dry.

2. Add sugar gradually, 1 tablespoon at a time, beating constantly.

3. Add vanilla.

4. Pile lightly onto hot filling in baked pie shell and spread to

edges so pie is completely sealed.

5. Bake as directed above.