Favorite Coconut Cream Pie
Miz Helen's Kitchen
Ingredients
9 inch baked pie shell
Pie Filling
6 tablespoons butter
2/3 cups flour
3 cups milk
2/3 cups sugar
3 eggs, separated and beaten
1 cup coconut
1 teaspoon vanilla or coconut extract
Directions
Have all your ingredients ready because the recipe moves really fast.
In a large pan melt the butter.
Whisk in the flour and continue to whisk until the flour and butter form a roux.
Cook the roux for about 2 minutes, whisking continuous.
While the roux is cooking, heat the milk to warm, do not boil.
Pour 1/2 of the warm milk into the roux whisking and pouring.
Pour the beaten egg yolks and vanilla into the remaining milk.
Pour the milk, eggs and vanilla into the roux and whisk until very smooth.
Add the coconut and continue to whisk.
Pour the filling into a baked pie shell.
If serving the pie at that point, refrigerate for 2 hours and garnish with whipped cream before serving.
For Meringue:
3 egg whites
3/4 teaspoon cream of tartar
1/3 cup sugar
1/2 teaspoon vanilla
Directions
Beat egg whites until frothy with cream of tartar. Add sugar gradually until stiff peaks form. Add extract. Spread meringue to edges of pie crust to seal. Sprinkle some of the coconut on top of the meringue.
Bake at 400 degrees until lightly browned.
Chill for 2 hours before serving ( if you can)
Enjoy!