Page 8 - Clever Family Cookbook 2020
P. 8
Aunt Grace’s
Coconut Cream Pie
3 egg yolks
¾ cups sugar
3 tbsp. cornstarch
3 cups milk
1 tsp. vanilla
⅓ cup coconut
Meringue: 3 egg whites beaten, add 3 tsp. sugar, beat until stiff.
Beat the 3 egg yolks until thick and lemon-colored. Add sugar and cornstarch and
heat again. Add this to milk and cook till it thickens, remove from stove, add vanilla
and coconut. Pour into a cooled, baked pie crust and cover pie with meringue, brown
at 425 for 5 minutes.
