Bluebonnet Cafe Coconut Cream Pie



1 cup of sugar
3 tablespoons of butter or margarine
1/4 cup cornstarch
1 1/2 teaspoon of vanilla
1/4 teaspoon of salt
1 can (3-1 / 2 oz.) Flaked coconut
3 cups of milk
4 eggs, separated
Your favorite pie crust, baked in a 9 inch pan
Your favorite whipped cream


Separate the egg yolks from the egg whites. Reserve the egg whites for a meringue topping or discard.

Combine the sugar, cornstarch, salt and milk. Cook mixture over medium-low heat, stirring constantly. Once the mixture has swelled and thickened, cook for an additional 2 minutes. Remove from fire.

Lightly beat the egg yolks. Gradually fold 1 cup of the hot mixture into the yolks, being careful not to cloud the yolks. Return the egg mixture to the pot; Boil gently. Cook and stir 2 more minutes. Remove from fire.

Add the butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Let the pie mixture cool.

Top with whipped cream or:


4 egg whites, reserved for the coconut filling
1/2 teaspoon of vanilla
1/2 cup of sugar
1/4 teaspoon cream of tartar
toasted coconut flakes

Beat the egg whites (at room temperature) and cream of tartar with an electric mixer on high speed. Beat until frothy. Gradually add sugar, 1 tbsp at a time, until stiff peaks form and sugar is dissolved (2 to 4 minutes).

Stir in the vanilla and spread the meringue over the hot coconut filling, sealing the edge of the dough. Sprinkle additional coconut over the meringue. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Let the pie cool completely before cutting it.


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