Coconut Cream or Chocolate Pie

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Source: Recipe card from Genie Honerkamp

Makes One 9-inch pie


2/3 cup sugar
3 tablespoons flour
1/4 teaspoon salt
3 egg yolks
1 cups of can milk (need to clarify which kind of canned milk this is)
1 cup water
1 teaspoon vanilla
3/4 cup coconut
1 pie shell

If making Chocolate Pie Same as above, but:

1 cup sugar
3 tablespoons cocoa


3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla


  1. Mix sugar, flour, salt and stir well.
  2. Cook eggs, milk, water, vanilla in double boiler.
  3. Add coconut, pour into baked pie shell.
  4. Beat egg whites with cream of tartar until frothy.
  5. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy. Do not underbeat. Beat until sugar is dissolved.
  6. Beat in flavoring.
  7. Pile merengue onto hot pie filling, being careful to seal the merengue onto the edge of the crust to prevent shrinking or weeping.
  8. Swirl or pull up points for decorative top.
  9. Bake 8 to 10 minutes or until delicately browned. Cool away from drafts.