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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Grandma's Coconut Cream Pie Recipe

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This recipe for Grandma's Coconut Cream Pie is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. flour
1/4 c. sugar
1/4 tsp. salt
2 c. milk (scald)
4 eggs
4 T. sugar
1/4 c. coconut
1 Baked pie crust
Directions:
Directions:
Mix together 1/4 heaping c. flour, scant 1/4 c. sugar and 1/4 tsp. salt. Place the ingredients into the top of a double boiler. Start adding the 2 cups milk, scald it slowly so you get no lumps.
Separate 4 eggs, reserve the white. Beat the yolks together and quickly mix a few T. of the milk mixture to heat the yolks before quickly adding the egg yolks into the full 2 cups of milk mixture.. Stirring until the mixture thickens. Run this through a strainer after it has thickened. Fold in 1/4 c. shredded coconut. Take the 4 egg whites plus 2 more egg whites and beat until they begin to get frothy, start adding the sugar ( 4 T.) slowly into the whites, mixing until it begins to form soft peeks . Take 4 T. of the meringue and fold it into the pie filling, Cool slightly before pouring into the baked pie crust. Top the pie with the meringue, and bake 8 minutes at 400º, or until the meringue is golden. Cool pie on a cooling rack at least 4 hours before serving. Refrigerate any left over pie.
Personal Notes:
Personal Notes:
Susan use to make this for Harry's Grandma and Granddad Mackowiak when she lived at home and she gave it to them one morning before work and after work she found out that is all they ate that day. The pie was all gone by the time Harry came home from work. They both just loved Coconut cream pie.

 

 

 

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