I love Thanksgiving and enjoy cooking for the big day. My specialty dessert is making coconut cream pie!
What i like about this recipe is it uses four eggs to make a nice tall meringue:
1 c sugar
1/2 c all purpose flour
1/4 teaspoon salt
3 c milk
4 eggs, separated
3 Tablespoons butter
1 1/2 teaspoons vanilla extract
1 3 1/2 ounce can flaked coconut
1 9 inch baked pie shell
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup sugar
In in saucepan add the sugar, flour, and salt. Gradually add the milk. Cook, stirring constantly until thickened and bubbly. Reduce the heat and cook, stirring constantly, for 2 minutes more. Remove from the heat.
Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into the egg yolks. Return the egg yolk mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter and vanilla. Stir in 1 cup of the coconut. Pour the mixture into the baked pastry shell.
Beat the egg whites with the vanilla and cream of tartar. Gradually add the sugar, beating until egg whites are stiff. Spread over the top hot filling, sealing to the edges of the crust (this will prevent meringue from shrinking).
Sprinkle with the remaining coconut. Bake in a 350 degree oven for 12 to 15 minutes, or until the meringue is golden. Cool. Cover and refrigerate until ready to serve.
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