desserts, pies
Coconut Custard Pie
Source: Mary Lou Bird via Karen Thomann
URL: http://nalbone.us/recipes/
Servings: 16
Yield: 2 pies
Preparation Time: 45 minutes
Start to Finish Time: 1 hour
Ingredients
- 2 each pie shells, prepared
- 2 cups sugar
- 1/2 cup cornstarch
- 4 eggs, separated
- 4 cups milk
- 1 tablespoon vanilla extract, to taste
- 7 ounces canned coconut flakes, reserve some for topping
- 1/4 cup sugar, for meringue
Directions
- In a medium sauce pan, combine egg yolks, sugar and cornstarch. Blend well.
- Add milk and stir over medium heat until thickened. (@ 20 - 30 min)
- Remove from heat and a stir in the vanilla and most of the coconut. (Save some of the coconut for the topping)
- Pour equal amounts of the custard into the two prepared pie shells.
- Beat the egg whites and 4 tablespoons sugar together until stiff. Pour over the pies and sprinkle the remaining coconut over the meringue.
- Bake at 350F until light brown. (Watch closely so they do not get too dark.)
Per Serving (excluding unknown items): 338 Calories; 13g Fat (34.9% calories from fat); 5g Protein; 51g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 196mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates.