Old-Fashioned Coconut Cream Pie

I belong to a garden club, and every summer we have a picnic together.  It is always set up in one of the member’s beautiful back yards, and the food is always delish.  This is my third year as a member of the garden club, and I have taken the same dish to every picnic.  It has become a requested item.

 

 

The recipe is taken from a Better Homes and Gardens pie and cake cookbook given to me as a wedding gift by my third grade teacher.  It’s an old-fashioned recipe, and it will earn you some compliments.

 

 

COCONUT CREAM PIE

 

 

 – 3/4 cup sugar

 – 1/3 cup all-purpose flour

 – 1/4 teaspoon salt

 – Whisk those 3 ingredients together.

 – Slowly add 2 cups cold milk and mix well.

 – Cook over medium heat and stir constantly. When it begins to boil, cook two minutes more.

 – Remove from heat and add 3 slightly beaten egg yolks that have been tempered.

 – Return to heat and cook 2 minutes longer, stirring constantly.

 – Remove from heat and add 2 tablespoons of butter, 1 teaspoon of vanilla, and 1 cup of shredded coconut.

 – Pour into a baked pie shell.  Cool.

 – Make meringue by whipping 3 egg whites with 1/4 cup of sugar and 1/2 teaspoon cornstarch.  Spread onto cooled coconut mixture and be sure to seal all sides.  Top with 1/4 cup of coconut.  Bake in a 350 degree oven for 10 – 12 minutes.  Be careful not to over bake.  It will burn quickly.

 

 

Stand back and prepare to receive lots of compliments and kisses.

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Take care and have a great week-end!!!

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