SYLVIA'S COCONUT CREAM PIE
Makes 6 to 8 servings.
1 cup plus 4 tablespoons sugar, divided
2 tablespoons all-purpose flour
1 (5-ounce) can evaporated milk
Evaporated milk can of water
2 egg yolks
3/4 cup flaked coconut, plus more for finishing pie
1 (9- to 10-inch) baked pie shell
2 egg whites
1/8 teaspoon cream of tartar
COMBINE 1 cup sugar and flour in a saucepan Mix evaporated milk with milk can of water and add egg yolks. Stir well. Put over medium heat and stir until it begins to boil. Add 3/4 cup coconut and cook until mixture thickens. Pour into baked pie shell.
BEAT egg whites and cream of tartar in a mixing bowl with electric mixer on medium until soft peaks form. Increase speed to high and gradually beat in remaining 4 tablespoons sugar, 1 tablespoon at a time, until stiff peaks form. Spread meringue over hot pie filling, sealing edges to pie crust. Sprinkle with a small amount of coconut . Bake in a 325-degree oven until meringue browns.
Makes 6 to 8 servings.
1 cup plus 4 tablespoons sugar, divided
2 tablespoons all-purpose flour
1 (5-ounce) can evaporated milk
Evaporated milk can of water
2 egg yolks
3/4 cup flaked coconut, plus more for finishing pie
1 (9- to 10-inch) baked pie shell
2 egg whites
1/8 teaspoon cream of tartar
COMBINE 1 cup sugar and flour in a saucepan Mix evaporated milk with milk can of water and add egg yolks. Stir well. Put over medium heat and stir until it begins to boil. Add 3/4 cup coconut and cook until mixture thickens. Pour into baked pie shell.
BEAT egg whites and cream of tartar in a mixing bowl with electric mixer on medium until soft peaks form. Increase speed to high and gradually beat in remaining 4 tablespoons sugar, 1 tablespoon at a time, until stiff peaks form. Spread meringue over hot pie filling, sealing edges to pie crust. Sprinkle with a small amount of coconut . Bake in a 325-degree oven until meringue browns.
