Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 pie, 6 serving(s)
Ingredients: 1/4 cup flour; 1 cup flour; 1/2 cup sugar; 5 tablespoons sugar; 1/8 teaspoon salt; 2 cups milk; 3 eggs, separated; 2 tablespoons butter; 1 teaspoon vanilla; 1 teaspoon rum or 1 teaspoon Bourbon; 1 cup unsweetened dried shredded coconut; 1 teaspoon unsweetened dried shredded coconut

Submitted by healinghands111

""Ahhhhhhh"-mazzzing!!!! VARIATION:You can make Banana Cream pie by Omitting the coconut from the custard & place 2 ripe bananas on top of the pie shell, pouring the custard on top."

Download

photo by healinghands111

Ready In:: 35mins
Ingredients:: 12
Yields:: 1 pie
Serves:: 6

ingredients

¹⁄₄ cup flour
1 cup flour
¹⁄₂ cup sugar
5 tablespoons sugar
¹⁄₈ teaspoon salt
2 cups milk
3 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
1 teaspoon rum or 1 teaspoon Bourbon
1 cup unsweetened dried shredded coconut
1 teaspoon unsweetened dried shredded coconut

directions

(I use the Crisco pie shell recipe).
Preheat oven to 350*.
Combine flour, 1/2 c sugar, and salt. set aside.
Heat milk on med-high until small bubbles appear at the edge. Pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.
In a Lg. Bowl: whisk together egg yolks and add 1 TBS custard mixture (still on stovetop). Blend in vanilla, butter and rum (or bourbon). Cook 2 minutes more. Remove the bowl from the heat, and let cool, stirring a couple times. Fold in 1 cup of coconut and pour into pie shell, smooth out evenly.
In a Lg bowl, whip egg whites until STIFF. Add 5 TBS Sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed. Spread meringue over custard on pie. Bake 10-15min. Or until meringue is lightly browned.
**CUT with a knife dipped in warm water for ea. slice.