I am in search of a Coconut cream pie recipe from the better homes and gardens all time fav pie recipes from 1978 or so
I came along the better homes and gardens websites and I typed in coconut cream pie and a few showed up so below in the source box I give you just pick one of those beside the one I put here Double-Coconut Cream Pie Rated : Not yet rated Rate and Comment Prep: 1 hour Bake: 15 minutes Cool: 1 hour Stand: 30 minutes save to recipe box already saved add to shopping list Create Cookbook Double-Coconut Cream Pie Ingredients * 3 egg whites * 1/3 cup sugar * 1/4 teaspoon salt * 1/4 cup cornstarch * 2 cups milk * 3/4 cup cream of coconut * 3 beaten egg yolks * 2 tablespoons margarine or butter * 1 cup flaked coconut * 2 teaspoons vanilla * 1 9-inch baked pastry shell * 1/2 teaspoon vanilla * 1/4 teaspoon cream of tartar * 1/3 cup sugar * 2 tablespoons flaked coconut Directions 1. Let egg whites stand at room temperature for 30 minutes. 2. Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell. 3. For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.
