MRS. CLAUDE WILLIAMS' COCONUT CREAM PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Mrs. Claude Williams' Coconut Cream Pie image

I copied this recipe out of an old church cookbook from 1965.

Provided by Bryson Hatfield @BestBaker90

Categories     Cakes

Number Of Ingredients 11

5 - egg yolks
1-1/2 cup(s) sugar
5 tablespoon(s) flour
1 teaspoon(s) vanilla flavoring
1 small can coconut, shredded and toasted
3 cup(s) milk
1/2 stick(s) butter or margarine
2 - previously baked pie shells
MERINGUE
5 - egg whites
10 tablespoon(s) sugar

Steps:

  • Mix sugar, flour, milk, beaten egg yolks and butter or margarine in the top of a double boiler. Cook until thick. Add vanilla and coconut. Cool and pour into pie shells.
  • Beat egg whites until stiff. Add sugar gradually and beat until stiff. Cover pies and brown in moderate 350 degree oven. Makes 2 (9 inch) pies.

There are no comments yet!