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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 Tess M Jul 31, 2009
15 min 30 min 45 min
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