Coconut Crème Pie

Serves: 5
Total Calories: 261


4 tablespoons flour
1/4 teaspoon salt
2 cups milk
2 eggs, separated
2 tablespoons butter
1 teaspoon vanilla extract
1 well-packed cup flaked coconut
1/2 cup sugar, honey or syrup
1 (9-inch) pie shell, baked
2 egg whites
1/4 teaspoon cream of tartar
4 tablespoons sugar
1 teaspoon vanilla extract


Mix flour and salt and add milk slowly, stirring well. Cook over medium heat, stirring constantly. When mixture has boiled and is thickened, remove from heat and add egg yolks, mixing thoroughly. Add butter, vanilla, coconut, and sugar, honey, or syrup. Cool and pour in baked pie shell. Prepare Meringue.

Beat egg whites until peaks will hold. Add cream of tartar; slowly add sugar, beating well after each addition. Add vanilla. Seal pie with Meringue. Bake at 425° until lightly browned. Serve warm or cold.

Nutritional Facts:

Serves: 5
Total Calories: 261
Calories from Fat: 77

This Coconut Crème Pie recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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