Coconut Cream Pie

Vicki Meyer Adrian
Buhler, Kansas

Coconut Cream Pie

9 inch baked pie shell
2/3 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks
2 T. butter
2 tsp. vanilla
3/4 c. flaked coconut

In saucepan, combine sugar, cornstarch and salt.  Blend milk and egg yolks and add to sugar/cornstarch mixture.  Cook over medium heat to boiling, whisking constantly. Boil for one minute.  remove from heat; add vanilla, butter and coconut.  Let cool; stirring occasionally. Pour mixture into cooled pie crust.  Top with prepared meringue, sprinkle with a little more coconut.  Bake at 400 degrees for 10 minutes or until nicely golden brown

Meringue:
4 egg whites, room temperature (important!)
1/4 tsp. cream of tarter
1/3 c. sugar

Beat egg whites and cream of tarter until foamy.  Continue beating, gradually adding sugar.  Beat until stiff.  My mother always said that you can’t overbeat meringue! Spread onto hot or warm pie. Seal meringue to edge of crust. Bake as directed above.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

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