Coconut Cream Pie

Now that, my friends, is serious meringue!!

My cousin, Loretta, shared the recipe for her delectable Coconut Cream Pie.  When we visited our family in Iowa we were blessed to attend their church on the weekend they were having a fellowship meal.  On the dessert table we discovered this little bit of heaven-on-earth.  One quick phone call and she provided the recipe off the top of her head.  Suppose she's made this recipe a few times?

Cousin Loretta's Coconut Cream Pie

Ingredients

4 eggs – separated

2-2 ½ cups milk

¼ cup corn starch

¾ cup sugar

Coconut extact

 1 cup coconut

Directions

Ø  In a double boiler/sauce pan on medium heat combine sugar and corn starch and slowly stir in milk.

Ø  Cook and stir until the mixture is thick and bubbly.

Ø  Reduce heat to low and cook 2 minutes more.  Remove from heat

Ø  Separate the eggs.  Beat yokes slightly.  Gradually stir 1 cup of the hot mixture into the yokes.  Return the egg mixture to the double boiler and bring the entire mixture to a gentle boil.  Cook and stir 2 minutes before removing from heat.

Ø  Stir coconut extract and coconut into the mixture

Ø  Pour into baked pie crust

Ø  Cool

Ø  Prepare meringue, top pie and bake until meringue turns golden brown

Meringue is a whole other recipe and only Paa-paa John knows how that’s done!