Grandma Keeters Coconut Cream Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
PIE
3: Egg yolks, well beaten
2 cup: Milk, whole
3/4 cup: Sugar, granulated
1/3 cup: Flour, all-purpose
1/4 tsp: Salt,
2 tsp: Butter, unsalted
1 tsp: Vanilla,
1 1/3 cup: Coconut,
1: Pie shell, 9", baked
MERINGUE
3: Egg whites,
1/2 tsp: Vanilla,
1/4 tsp: Cream of tartar,
6 tbsp: Sugar, granulated
Directions:
Preheat oven to 350~. In a med. saucepan, combine egg yolks and
milk; mix well. Add sugar, flour, and salt. Cook over med. heat
until thick; stirring constantly. Remove from heat. Add butter,
vanilla, and 1 cup of coconut. Pour into baked pie shell.
Spread meringue over filling, sealing edges to crust, and sprinkle
with 1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8
servings.
Meringue: Beat egg whites with vanill and cream of tartar until
soft peaks form. Gradually add sugar, beating until stiff.
From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS;
S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@aol.com
Submitted By DONW1948@AOL.COM On SUN, 11 JUN 1995 210414 GMT
Source from luhu.jp
milk; mix well. Add sugar, flour, and salt. Cook over med. heat
until thick; stirring constantly. Remove from heat. Add butter,
vanilla, and 1 cup of coconut. Pour into baked pie shell.
Spread meringue over filling, sealing edges to crust, and sprinkle
with 1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8
servings.
Meringue: Beat egg whites with vanill and cream of tartar until
soft peaks form. Gradually add sugar, beating until stiff.
From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS;
S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@aol.com
Submitted By DONW1948@AOL.COM On SUN, 11 JUN 1995 210414 GMT
Source from luhu.jp