Coconut and chocolate cream pie
Ingredients:
3⁄4 cup
sugar
1⁄3 cup all-purpose flour
1⁄4 teaspoon salt
• 3⁄4 cup sugar
2 cups milk• 2 cups milk
3 slightly beaten egg yolks
2 tablespoons butter or 2 tablespoons oleo
1 teaspoon vanilla
1 (9 inch) baked pastry shell
3 egg whites (for meringue)
1⁄4 teaspoon cream of tartar
1⁄2 tablespoon vanilla
6 tablespoons sugar
Directions:
1. in saucepan, combine sugar, flour, and
salt; gradually stir in milk.
2. Cook and stir over medium heat till mixture boils and thickens.
3. Cook 2 minutes longer.
4. Remove from heat.
5. Stir small amount hot mixture into yolks.
6. Return to hot mixture; cook 2 minutes stirring constantly.
7. Remove from heat.
8. Add butter and vanilla; cool to room temperature.
9. Pour into baked pie shell
Meringue:
Beat 3 egg whites with cream of tartar and vanilla.
Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
Bake in moderate oven 350°F 12 to 15 minutes.
Variations of Vanilla Cream Pie:
Coconut or Chocolate pie:
Follow directions for vanilla cream pie substituting the following:
• For coconut add 1 cup coconut to cream pie mixture and sprinkle 1/4 to 1/2
cup coconut over meringue before baking
• For chocolate add 1/2 cup semi-sweet chocolate chips
