Bluebonnet Cafe Coconut Cream Pie
(from Lucianolinda’s recipe box)
Source: Bluebonnet Cafe in Marble Falls, Texas
Categories: Pies/ cobbler / cheesecake
Ingredients
- 1 cup sugar
- 3 Tbsp. butter
- 1/2 cup cornstarch
- 1 1/2 tsp. vanilla
- 1 (3 1/2 oz.) can flaked coconut
- 3 cups milk
- 4 eggs, separated
- 1 baked 9 inch pie crust
- Whipped cream or
- 4 egg whites
- 1/2 tsp. vanilla
- 1/2 cup sugar
- 1/4 tsp. cream of tartar
- Toasted coconut flakes
Directions
- Separate egg yolks. Reserve whites for meringue.
- Combine sugar, cornstarch, salt and milk. Cook over medium to low heat, stirring constantly. After mixture bubbles up and thickens, cook on additional 2 minutes. Remove from heat.
- Beat egg yolks slightly. Gradually stir 1 cup hot mixture into yolks, being careful not to scramble the yolks. Return egg mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.
- Add butter and vanilla, stir until butter is melted. Add coconut and mix. Pour mixture into prepared pie crust. Allow to cool.
- Top with whipped cream OR:
- Beat egg whites at room temperature and cream of tartar with an electric mixer on high speed. Beat until foamy. Gradually add sugar, I Tbsp. at a time, until stiff peaks form, and sugar is dissolved (2-4 minutes).
- Beat in vanilla and spread meringue over hot coconut filling, sealing to the edges.
- Sprinkle extra coconut on top. Bake at 350 degrees for 12 to 15 minutes, until browned. Cool completely before cutting.