Coconut Cream Pie
- 1/4 lb coconut, shredded
- 1 pint milk
- 3 Tbsps cornstarch
- 3 egg whites
- 1/2 cup sugar
- 1 Tbsp butter
- 1 tsp vanilla
Moisten the cornstarch with a little cold water. Add to the hot milk in a double boiler. Stir continuously until it thickens. Add sugar, butter and shredded coconut. Beat the egg whites to a stiff froth and fold carefully into the boiling mixture. Remove from the fire. Add flavoring. Fill a baked pastry shell with the mixture. Bake in a oven heated to 350F at 350°F for about 20 minutes (be patient, you rascal). Serve very cold.
Submitted by Jul 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min