FRESH COCONUT CREAM PIE

FRESH COCONUT CREAM PIE
COCONUT CREAM PIE RECIPE INGREDIENTS

• 2 2/3 c. coconut (flaked or shredded)
• 2 c. milk
• 3 eggs (separated)
• 2 tbsp. cornstarch
• 3 tbsp. butter
• 1/4 tsp. cream of tartar
• 1 c. sugar
• 1 tsp. vanilla
• 1 8 or 9 inch baked pie shell

COCONUT CREAM PIE RECIPE INSTRUCTIONS:
Reserve 2 cups coconut. Add milk to remaining coconut (2/3) in saucepan. Bring to boil, stirring and let stand 20 minutes. Strain through sieve, pressing to extract all liquid. Add more milk if necessary to make 2 cups. Mix 1/2 cup sugar and cornstarch together. Add beaten egg yolks. Stir in milk. Add butter and cook over low heat stirring until mixture thickens. Let bubble a little. Cool. Stir in vanilla and 1 cup of reserved coconut. Pour into pie shell.

Beat egg whites till frothy. Add cream of tartar and continue beating until stiff. Gradually add 1/2 cup sugar beating constantly until stiff. Spread on pie. Sprinkle with remaining coconut. Bake in 325 degree oven for 15 minutes or lightly browned. Turn off oven, open door and let stand 10 minutes before removing. Enjoy !

COCONUT CARAMEL CREAM PIE

COCONUT CARAMEL CREAM PIE
COCONUT CREAM PIE RECIPE INGREDIENTS

• 1/3 c. butter
• 1 (7 oz.) can coconut
• 1/3 c. pecans
• 1 pt. whipping cream
• 1 lg. cream cheese, softened
• 1/2 c. powdered sugar
• 1 can Eagle Brand milk
• 1 tsp. vanilla
• 1 (12 oz.) Kraft Caramel Ice Cream Topping
• 2 baked & cooled pie shells

COCONUT CREAM PIE RECIPE INSTRUCTIONS
Melt butter in large skillet, add coconut and pecans, cook until browned; cool. Whip cream to peaks. Combine cream cheese, Eagle Brand milk, powdered sugar and vanilla; beat. Fold in whipped cream. Layer 1/4 of mixture, drizzle 1/4 topping, and sprinkle 1/4 pecan coconut mixture in each pie shell, repeat with each ingredients, cover and freeze.

MOM'S COCONUT CREAM PIE

MOM'S COCONUT CREAM PIE
COCONUT CREAM PIE RECIPE INGREDIENTS

• 1/3 c. flour
• 2/3 c. sugar
• 1/4 tsp. salt
• 2 c. milk
• 1 c. coconut
• 2 tbsp. butter
• 1/2 tsp. vanilla
• 3 beaten egg yolks
• 3 egg whites
• 1 baked pie shell
• 1/3 c. sugar
• 1/4 tsp. cream of tartar

COCONUT CREAM PIE RECIPE INSTRUCTIONS
Mix the flour, sugar, and salt. Add the milk. Cook, stirring constantly until the mixture thickens and boils. Cook for 3 minutes. Remove from heat. Add small amount to egg yolks. Stir into mixture. Cook 1 minute, stirring constantly. Add the butter and vanilla. Cool slightly. Add 1 cup of coconut. Pour into pie shell. Cover with meringue and bake at 350 degrees for 10 to 15 minutes.

Meringue: In small bowl, beat egg whites and cream of tartar until soft peaks form, gradually adding sugar, beating until stiff but not dry.

COCONUT CREAM PIE RECIPE 5

COCONUT CREAM PIE RECIPE 5
COCONUT CREAM PIE RECIPE INGREDIENTS

• 1 c. + 6 tbsp. sugar
• 1/4 c. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 3 eggs, separated
• 1 tbsp. butter
• 1 (3 1/2 oz.) can coconut
• 1/4 tsp. coconut extract
• 1 baked 9" pie shell
• 1/4 tsp. cream of tartar

COCONUT CREAM PIE RECIPE INSTRUCTIONS:
Combine 1 cup sugar, cornstarch, salt and milk in double boiler. Cook over boiling water until thickened, stirring constantly. Stir a small amount of hot mixture into beaten egg yolk; stir egg yolk into hot mixture. Cook for 4 minutes longer, stirring constantly. Remove from heat. Add butter, coconut and coconut flavoring. Pour into pie shell. Beat egg whites and cream of tartar in mixer bowl until soft peaks form. Add remaining 6 tablespoons sugar gradually, beating until stiff peaks form. Spread over coconut filling, sealing crust. Bake at 350 degrees for 15 minutes or until golden brown...enjoy the coconut cream pie !
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