Coconut Cream Pie

 

Ingredients  

  • 1 9-inch deep dish Butter Pie Crust
  • 3 egg yolks, slightly beaten
  • 3 egg whites
  • 1½ cups hot milk
  • ½ cup grated coconut
  • ½ cup castor sugar
  • 4 tbsp. of granulated sugar
  • 1 tsp. vanilla
  • ½ tsp. of Cool Runnings vanilla extract
  • 1 pinch of Cool Runnings nutmeg ground
  • 1 pinch of cream of tartar
  • 1 pinch of salt

     

    Directions
    1. Roll out pastry to fit 8" pie pan; trim edges.

    2. Combine milk, sugar, salt, nutmeg, coconut and vanilla; stir in egg yolks.

    3. Pour into pastry case and bake at 425°F for 10 minutes.

    4. Reduce heat to medium and continue to bake at 350°F for 10-15 minutes.

    5. Beat egg whites with cream of tartar until stiff; beat in gradually ½ cup castor sugar and ½ teaspoon vanilla slowly, beating well.

    6. Spread on top of pie; bake in hot oven for 5 minutes until nicely brown.


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