Coconut Cream Pie

Almost any pie is a comfort food, but coconut cream pie ranks very high on the list. A nice adition to a holiday table if you are making a lot of pies.

• 1/4 cup all-purpose flour
• 1 cup sugar
• Dash of salt
• 2 cups milk
• 3 beaten egg yolks
• 1 1/4 cups flaked coconut (1/4 cup reserved for top)
• 1 1/2 teaspoons vanilla extract
• 1 9-inch baked pie shell
• 3 egg whites
• 6 tablespoons sugar

METHOD

In a medium saucepan combine flour, sugar, salt, milk, and egg yolk. Mix well and cook over medium heat, stirring constantly, until mixture is thick and bubbly. Reduce heat and cook 2 minutes more.

Remove from heat and stir in 1 cup coconut and vanilla.

Pour hot filling into baked pie shell

In a mixing bowl beat egg whites on high until soft peaks form. Gradually beat in sugar until egg whites form stiff peaks and sugar is dissolved.

Preheat oven to 350°F.

Spread meringue over hot filling, making sure it covers all the way to the edges. Top with reserved coconut and bake 12 to 15 minutes or until meringue is light brown.

Reprinted with permission from ©Linda Everett, Retro Diner: Comfort Food fro the American Roadside, published by Collectors Press

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