Yield: 1 Servings
Measure | Ingredient |
---|---|
⅔ cup | Sugar |
½ teaspoon | Salt |
2½ tablespoon | Cornstarch |
1 tablespoon | Flour |
3 cups | Milk |
3 \N | Egg yolks; beaten |
1 tablespoon | Butter |
1½ teaspoon | Vanilla |
¾ cup | Coconut |
1 \N | Baked pie shell |
3 \N | Egg whites |
6 tablespoons | Sugar |
Mix dry ingredients. Stir in milk gradually. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute.
Slowly stir half of mixture into egg yolks; blend into hot mixture. Boil 1 minute more, stirring constantly. Remove from heat and blend in butter, vanilla and coconut. Pour into pie shell. Cover with meringue, made of 3 egg whites and 6 tablespoons sugar. Sprinkle coconut on meringue, if desired. Bake at 400 for 8-10 minutes.
MRS GILBERT BONNER (SUSIE)
BLACKTON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .