Coconut custard pie (dupree)
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Coconut custard pie (dupree)
  Coconut    Custard    Pie  
Last updated 6/12/2012 1:17:04 AM. Recipe ID 47260. Report a problem with this recipe.
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      Title: Coconut custard pie (dupree)
 Categories: New, Text, Import
      Yield: 1 Servings
  1 1/2 c  Heavy cream
  1 1/4 c  Milk
    3/4 c  Sugar
      6 tb Cornstarch
      2 lg Egg yolks
      1 ts Vanilla extract
      2 c  Shredded coconut

MMMMM----------------------MERINGUE TOPPING---------------------------
      5 lg Egg whites,; at room
    1/2 c  Sugar
    1/2 ts Cream of tartar
      1    Prebaked pie crust
  Combine the cream and 1/2 cup of the milk in a saucepan with the
  sugar. Cook over low heat, stirring occasionally to dissolve the
  sugar, until small bubbles form around the edge.
  Meanwhile, in a mixing bowl whisk the remaining 3/4 cup of cold milk
  into the cornstarch. Whisk in the egg yolks. Slowly stir in 1/2 cup
  of the hot cream mixture, then slowly stir this mixture into the
  remaining hot cream. Cook, continuing to stir, about 1/2 a minute
  more until the mixture forms soft shapes when dropped from a spoon.
  Remove the custard from the heat, and stir in the vanilla. Transfer
  to a medium-size bowl, and stir occasionally to allow steam to
  escape. Stir in all but 1/4 cup of the coconut. Cover the surface
  with wax paper or plastic wrap to prevent a skin from forming and
  cool for 1 hour at room temperature. Preheat the oven to 350 degrees
  F. In another bowl, beat the egg whites until soft peaks form. Slowly
  beat in the sugar and cream of tartar and continue to beat until the
  meringue is shiny and holds stiff peaks.
  Spoon the cooled custard into the prebaked pie shell and spread the~
  meringue over the pie, covering the entire surface. Sprinkle with the
  remaining coconut. Bake on the center rack of the oven until the
  peaks are golden, about 10 minutes. Let cool and refrigerate for 1
  hour before serving.
  Serves 8 to 10 

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Recipe ID 47260 (Apr 03, 2005)

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