Coconut Cream Pie

Name: Coconut Cream Pie
Ingredients: 1 (9-inch) baked pie shell; 5 eggs, separated; 1 1/2 c. sugar (white); 1/4 tsp. salt; 2 3/4 c. milk; 2 tsp. vanilla; 1/4 c. butter; 1 (10 oz.) can grated moist coconut; 1/4 c. (additional) granulated sugar

9 ingredients

7 steps

Ingredients

1 (9-inch) baked pie shell
5 eggs, separated
1 1/2 c. sugar (white)
1/4 tsp. salt
2 3/4 c. milk
2 tsp. vanilla
1/4 c. butter
1 (10 oz.) can grated moist coconut
1/4 c. (additional) granulated sugar

Directions

1

Beat the yolks until light and lemon colored; set aside.
2

Mix the sugar and salt together thoroughly.
3

Scald the milk in the top of a double boiler.
4

Add the sugar mixture to the milk; beat until free of lumps.
5

Add 3 tablespoons of the hot milk mixture to the egg yolk mixture, then add the yolks to the hot milk.
6

Beat again until thoroughly mixed.
7

Cook over boiling water, stirring constantly, until the mixture has thickened and coats the spoon. Remove from the heat; allow to cool slightly.