Coconut Cream Pie VIII Recipe

Ingredients
<br>- ¼ cup all-purpose flour
<br>- 2 ½ tablespoons cornstarch
<br>- 1  egg
<br>- 1  egg yolk
<br>- 1 ¾ cups milk
<br>- ½ cup white sugar
<br>- ¼ teaspoon salt
<br>- 1 tablespoon butter
<br>- ½ teaspoon vanilla extract
<br>- 2  egg whites
<br>- ¼ cup white sugar
<br>- 1 (9 inch) pie shell, baked
<br>- 2 cups fresh shredded coconut
<br><p></p>Directions
<br>step 1: In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
<br>step 2: In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.
<br>step 3: Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.
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Ingredients
- ¼ cup all-purpose flour
- 2 ½ tablespoons cornstarch
- 1 egg
- 1 egg yolk
- 1 ¾ cups milk
- ½ cup white sugar
- ¼ teaspoon salt
- 1 tablespoon butter
- ½ teaspoon vanilla extract
- 2 egg whites
- ¼ cup white sugar
- 1 (9 inch) pie shell, baked
- 2 cups fresh shredded coconut

Directions
step 1: In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
step 2: In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.
step 3: Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.

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