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Receta Aunt Jenny's Coconut Cream Pie
by Global Cookbook

Aunt Jenny's Coconut Cream Pie
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Ingredientes

  • 1 c. Lowfat milk
  • 1 c. Light (coffee) cream
  • 3 Tbsp. All-purpose flour
  • 1 Tbsp. Cornstarch
  • 2 x Large eggs, seperated
  • 1 tsp Vanilla
  • 1 c. Flaked coconut, divided
  • 1 x Baked pie shell, 9 inch
  • 2 x Egg White (reserved from Filling list
  • 6 tsp Sugar
  • 1/2 tsp Vanilla

Direcciones

  1. Scald lowfat milk and cream (heat till bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add in to lowfat milk and cook 15 min, stirring constantly. Mix should be thick and smooth. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 c. warm lowfat milk mix over yolks; return yolk mix to double boiler and cook one minute longer. Cold and add in vanilla and 1/2 c. coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2 c. coconut over top. Bake in preheated 325-degree oven 15 or possibly till hard and delicately browned. Cold and store in refrigerator. MERINGUE
  2. DIRECTIONS: In a large mixing bowl, beat whites till stiff but not dry.
  3. Add in sugar gradually, 1 Tbsp. at a time, beating constantly. Add in vanilla. Pile lightly onto warm filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above.