Coconut Cream Pie
|1/3 c||flour (or 3 tbs cornstarch)|
|3||egg yolks, slightly beaten|
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|1 tsp||vanilla extract|
|1||9" baked pastry shell|
This recipe is not only for a coconut cream pie, but for any cream pie. This is the old Better Homes and Gardens recipe and I haven't found any cream pie that holds a candle to it. It's my grandmother's recipe...and my family loves them!
My meringue isn't the prettiest in the picture, but I've found that when you're serving homemade pie, after the first bite, the "biter" doesn't much care what it looks like - but they LOVE how good it tastes!
Spread meringue immediately on top of hot pie mixture. Make it pretty... and bake at 350 for 12 to 15 minutes.
Chocolate Pie: Prepare basic cream pie, increasing sugar to 1 cup, 3 TBS chocolate powder and make the very same way.
Banana Cream Pie: Slice three bananas into cooled pastry shell and top with basic cream mixture.
Coconut Cream Pie: Add 1 cup flaked coconut into basic cream mixture. You'll also want to sprinkle 1/3 flaked coconut on top of the meringue before browning, just to make it pretty.
Butterscotch Cream Pie: Substitute brown sugar for granulated sugar in basic cream recipe. Increase butter to THREE tablespoons.