Coconut Cream Pie

1. 1

   (I use the Crisco pie shell recipe).

2. 2

   Preheat oven to 350*.

3. 3

   Combine flour, 1/2 c sugar, and salt. set aside.

4. 4

   Heat milk on med-high until small bubbles appear at the edge. Pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.

5. 5

   In a Lg. Bowl: whisk together egg yolks and add 1 TBS custard mixture (still on stovetop). Blend in vanilla, butter and rum (or bourbon). Cook 2 minutes more. Remove the bowl from the heat, and let cool, stirring a couple times. Fold in 1 cup of coconut and pour into pie shell, smooth out evenly.

6. 6

   In a Lg bowl, whip egg whites until STIFF. Add 5 TBS Sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed. Spread meringue over custard on pie. Bake 10-15min. Or until meringue is lightly browned.

7. 7

   **CUT with a knife dipped in warm water for ea. slice.

No nutritional information available.

No additional tips available.