Coconut Custard Pie (Meringue is perfect atop this luscious pie, and since this is Garrett's favorite, the recipe makes two!) |
4 egg yolks 2 cups milk 2 cups sugar 1/3 cup flour 1 1/2 teaspoons vanilla 2 cups flaked coconut 4 egg whites 1/3 cup sugar 2 9-inch baked pie shells Preheat oven to 350*. In a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in vanilla and coconut. Pour into the two pie shells. In a large glass or metal bowl, beat egg whites until foamy. Add 1/3 cup sugar, a little at a time beating until stiff peaks form. Spread meringue across both pies making sure to cover entirely to the crust or it'll shrink back. Bake 8-10 minutes, or until meringue browns lightly. Go back to Sara's Bakery |
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Donna Marie Rogers. All rights reserved. |