Coconut Custard Pie V Recipe

Ingredients
<br>- 4  egg yolks
<br>- 2 cups milk
<br>- 2 cups white sugar
<br>- ⅓ cup all-purpose flour
<br>- 1 ½ teaspoons vanilla extract
<br>- 2 cups flaked coconut
<br>- 4  egg whites
<br>- ⅓ cup white sugar
<br>- 2 (9 inch) pie shells, baked
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C.)
<br>step 2: In the top of a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in the vanilla and coconut. Pour into 2 pie shells.
<br>step 3: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/3 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pies, covering completely.
<br>step 4: Bake in the preheated oven for 8 to 10 minutes, or until golden brown.
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Ingredients
- 4 egg yolks
- 2 cups milk
- 2 cups white sugar
- ⅓ cup all-purpose flour
- 1 ½ teaspoons vanilla extract
- 2 cups flaked coconut
- 4 egg whites
- ⅓ cup white sugar
- 2 (9 inch) pie shells, baked

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C.)
step 2: In the top of a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in the vanilla and coconut. Pour into 2 pie shells.
step 3: In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/3 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pies, covering completely.
step 4: Bake in the preheated oven for 8 to 10 minutes, or until golden brown.

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