Grandma Keeter's Coconut Cream Pie Recipe

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Grandma Keeter's Coconut Cream Pie Ingredients

PIE

3 egg yolks, well beaten
2 cup milk, whole
3/4 cup sugar, granulated
1/3 cup flour, all-purpose
1/4 tsp salt
2 tsp butter, unsalted
1 tsp vanilla
1 1/3 cup coconut
1 pie shell, 9, baked

MERINGUE

3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 tbsp sugar, granulated

A Recipe for
Grandma Keeter's Coconut Cream Pie

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Grandma Keeter's Coconut Cream Pie Recipe
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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Grandma Keeter's Coconut Cream Pie

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Grandma Keeter's Coconut Cream Pie Directions

Preheat oven to 350~. In a med. saucepan, combine egg yolks and
milk; mix well. Add sugar, flour, and salt. Cook over med. heat
until thick; stirring constantly. Remove from heat. Add butter,
vanilla, and 1 cup of coconut. Pour into baked pie shell.
Spread meringue over filling, sealing edges to crust, and sprinkle
with 1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8
servings.
Meringue: Beat egg whites with vanill and cream of tartar until
soft peaks form. Gradually add sugar, beating until stiff.

From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS;
S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@aol.com
Submitted By DONW1948@AOL.COM On SUN, 11 JUN 1995 210414 GMT

Serves: 6

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Grandma Keeter's Coconut Cream Pie Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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