Denise’s Coconut Cream Pie
Posted by Ben | Under Desserts, Lick The Plate Clean Recipes Friday Aug 29, 2008.
… from the kitchen of Denise S. Plunkett
Coconut Cream Pie
3 eggs, separated
3 T. flour
1 c. sugar
2 T. butter
2 c. Half & Half
1 c. grated coconut
1 t. vanilla
1 baked pie shell
Beat egg yolks and add Half & Half. Beat in flour, sugar and butter. Cook in a heavy saucepan until thickened (until it has the consistency of pudding). Remove from heat and add coconut and vanilla. Cool it in the pan. Top with meringue.
Meringue:
3 egg whites
6 T. sugar
Pinch of Cream of Tartar
Beat egg whites until stiff, adding sugar and Cream of Tartar slowly.
Sounds soooo good. Will try it soon.
This recipe actually called for 2 c. of milk. Every time I made it, I had trouble with the filling being too runny and not setting up good enough. One day I had some half and half, so I used it instead of milk. Low and behold (that’s an old southern saying), it worked! I’ve used it every time since and have never had another runny coconut cream pie.
Anything with Half & Half is a winner!