Coconut Cream Pie

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 Pie, 8-10 serving(s)
Ingredients: 4 tablespoons sugar; 5 tablespoons flour; 1/4 teaspoon salt; 2 cups milk; 3 egg yolks, slightly beaten; 1 teaspoon vanilla; 1 cup shredded coconut; 1 9 in.baked pastry shell (Graham Cracker or Ritz Cracker pie crust); 2 egg whites; 4 tablespoons sugar; 1/2 teaspoon vanilla; 1/2 cup shredded coconut; 10 -12 Ritz crackers, broken in half

Submitted by Diana Adcock

"This recipe is postd by request. Original poster is June Troup."

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Ready In:: 45mins
Ingredients:: 13
Yields:: 1 Pie
Serves:: 8-10

ingredients

4 tablespoons sugar
5 tablespoons flour
¹⁄₄ teaspoon salt
2 cups milk
3 egg yolks, slightly beaten
1 teaspoon vanilla
1 cup shredded coconut
1 9 in.baked pastry shell (Graham Cracker or Ritz Cracker pie crust)
2 egg whites
4 tablespoons sugar
¹⁄₂ teaspoon vanilla
¹⁄₂ cup shredded coconut
10 -12 Ritz crackers, broken in half

directions

Combine sugar, flour, and salt in the top of a double boiler.
Add milk and egg yolks, stirring constantly.
Place over rapidly boiling water and cook for 10 minutes, still stirring constantly.
Remove from heat.
Stir in vanilla and coconut.
Cool slightly and turn into prepared and baked pie shell.
Set aside.
In a medium glass bowl beat eggs until fluffy.
Add 2 T.
sugar and beat until well incorporated.
Repeat with 1/2 t.
vanilla, then the remaining 2 T.
sugar.
Beat until stiff peaks (just) form.
Pile lightly on warm filling but do not take to edges yet.
Gently push Ritz cracker halves into the filling around the edge of the pie, side by side.
Push the meringue to the edges, forming peaks all over.
Sprinkle with the 1/2 cup coconut.
Bake in a 350 degree oven for 10-15 minutes, or until golden brown.
Remove and cool on a wire rack, then chill for 4 hours or more.