Coconut Cream Pie

Lindsey Sterkel of Deibert Harvesting (JKD Inc)

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Ingredients

This is a recipe I got from my mom. I add a tiny bit of almond extract which makes a world of difference. I always use a graham cracker crust and a whipped cream topping with toasted coconut on top.

2 cups whole milk
1 cup half & half milk
3-1/2 heaping tablespoons of flour
1-1/2 cup sugar
2 egg yolks and 1 complete egg beaten
Pinch of salt
¾ cup coconut

Meringue:

3 egg whites
½ teaspoon vanilla
¼ teaspoon cream of tarter
6 Tablespoons sugar

Method

Pie...Combine all ingredients except coconut. Cook until thick, and then add coconut. Pour in baked pie shell.
Meringue...Beat egg whites with vanilla and cream of tarter till soft peaks form.
Gradually add sugar beating till stiff and glossy peaks form and all sugar is dissolved.
Top pie with meringue, sealing to edges.
Have oven preheated to 350 degrees and bake 12-15 minutes or until meringue is golden. Remove pie promptly from oven. Cool.
This pie tastes better if made a day ahead.