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Coconut Cream Pie with Meringue Topping

This Coconut Cream Pie recipe is from the Better Homes & Gardens Cookbook. This cookbook should be one of the first cookbooks you get.


3/4 cup sugar

1/3 cup all-purpose flour OR 3 Tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

3 slightly beaten egg yolks

2 Tablespoons butter

1 teaspoon vanilla

1 cup flaked coconut

1 9" baked pastry shell


In a saucepan, combine the sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium high heat until bubbly.

Cook and stir 2 minutes. Remove from heat. Stir a moderate amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes more, stirring constantly. Remove from heat.

Add butter and vanilla and 1 cup flaked coconut. Pour into cooled, baked pastry shell.

The best topping for this pie is a meringue. It really sets off your pie.


    • 3 egg whites1/2 tsp vanilla1/4 tsp cream of tartar
    • 6 tblspoons sugar

      Beat eggwhites with vanilla and cream of tartar until soft peaks form.
      Gradually add sugar, beating until stiff and glossy peaks form and all sugar is disolved.

Spread meringue over filling: seal to edge.
Bake at 350 degrees for 12 to 15 minutes or until meringue is golden brown.
Cool before cutting.

Allow pie to cool before serving.



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