Coconut Cream Pie
Coconut Cream Pie is an moderately easy dessert you can prepare in about 1 hour 4 minutes. Made with c. sugar, c. flour, . salt, c. milk and eggs, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir the mixture until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more.
Remove saucepan from heat. Separate egg yolks from whites. Set whites aside for meringue. Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat.
Stir in butter or margarine and vanilla. Stir in 1 cup coconut.
Pour hot mixture into baked pastry shell (9-inch). Cover with meringue.
Sprinkle with remaining coconut. Bake in a 350Β° oven for 12 to 15 minutes, or until meringue is golden.
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