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Receta Rowe's Original Coconut Cream Pie
by Global Cookbook

Rowe's Original Coconut Cream Pie
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Ingredientes

  • 3 x Egg yolk
  • 1 c. Sugar
  • 4 Tbsp. Cornstarch
  • 3 c. Lowfat milk
  • 1 c. Coconut, flaked
  • 1 Tbsp. Butter
  • 2 tsp Vanilla
  • 3 x Egg white
  • 4 Tbsp. Sugar

Direcciones

  1. FILLING: Mix egg yolks, sugar, and cornstarch together with sufficient Cool WATER to make a paste. Heat lowfat milk to boiling in a heavy saucepan; add in the egg mix and cook till thickened. Remove from heat and add in ALL BUT 1/4 C. of coconut, butter, and vanilla. Pour into baked pie crust. Top with meringue.
  2. MERINGUE: In a stainless steel or possibly copper bowl, beat egg whites till foamy. Add in 1 Tbsp. sugar. Continue to beat till stiff peaks form. Gently mix in remaining sugar, taking care not to overwork the meringue. Sprinkle with the remaining 1/4 c. of coconut, bake in preheated 300 oven for about 20 min or possibly till browned on top.
  3. This recipe is attributed to Rowe's Family Restaurant in Staunton, VA, and was printed in the Richmond, VA Times-Dispatch on Dec 21, 1995. It is the best coconut pie recipe I have ever found!