Coconut Cream Pie 1

1 cup sugar
Dash of salt
3 eggs, separated
2 cups scalded milk
3-1/4 tbs flour or
2-1/2 tbs of cornstarch.
1 tsp vanilla
1 tbs butter
1/4 tsp coconut extract
1 can flaked coconuts

In sauce pan put sugar, salt, flour. In small sauce pan scald milk. Pour milk slowly into sugar mixture, stirring until smooth. Cook and stir until thickened. Add some of the hot mixture to egg yolks gradually stirring, then add to hot mixture in sauce pan, stirring constantly for two minutes. Add all but about a fourth of the coconut and cook 1 minute, stirring. Add vanilla flavoring, butter, coconut extract. Pour into baked pie shell when mixture is cool.

3 egg whites beaten until almost stiff, add 6 tbs sugar two tbs at a time, beating constantly. Add 1/2 tsp coconut extract and 1/2 tsp vanilla. Beat until peaks stand alone. Top pie and sprinkle with the rest of the coconut. Seal meringue to pie crust edges. Bake 350F until meringue browns (about 10 min., check). Watch carefully and turn oven down if coconut gets too brown before meringue.

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Cajun Country -- New Iberia, Louisiana