Coconut Crème Pie
This coconut meringue pie, Janie Cleveland's version of a Better Homes and
Gardens recipe, is a favorite among family and friends.
"Every year at this time, I bring this pie as a covered dish to our garden club
luncheon. It is a favorite there," she said. "I either do a chocolate meringue or coconut meringue."
INGREDIENTS
1 baked pastry shell
4 eggs
¾ cup sugar
½ cup all-purpose flour
3 cups milk
1 tbsp. butter
1 ½ tsp. vanilla extract
1 ¼ cups flaked coconut
Meringue:
4 egg whites
8 tbsp. sugar
½ tsp. vanilla extract
Make these recipes your own by
adding your family's top-secret
combination of spices or changing
up the presentation.
PREPARATION
Separate egg yolks from whites (save
whites for meringue).
Combine flour and sugar and gradually stir in milk. Cook and stir over medium heat until thick and bubbly. Cook
and stir two more minutes. Slightly beat
egg yolks. Mix one cup of hot mixture
into slightly beaten egg yolks then pour
into the rest of the hot mixture. Bring
to a gentle boil. Cook and stir 2 more
minutes. Remove from heat and stir in
butter, vanilla and 1 cup flaked coconut.
Prepare meringue by whipping four
room temperature egg whites and vanilla with electric mixer. Add sugar
gradually while mixing until soft peaks
form. Pour filling into pastry shell. Add
prepared meringue to top and brown
lightly in preheated 325 degree oven.
Sprinkle with 1/3 cup flaked coconut
and enjoy!
The time, gifts and tasty baked goods
we share with loved ones and the new
neighbor down the street, make the holiday season an extra special time of year.
Make these recipes your own by adding
your family's top-secret combination of
spices or changing up the presentation.
If successful, you are sure to have sweet,
dieting Aunt Judith asking for, "Just one
more sliver, thanks." CV
Jernigan-Warren Funeral Home
Family Owned and Operated Since 1933
910.483.1331 | 545 Ramsey Street | Fayetteville, NC 28301 | www.JerniganWarren.com
22 | November/December • 2013
