Yield: 6 Servings
Measure | Ingredient |
---|---|
3 \N | Egg yolks; well beaten |
2 cups | Milk, whole |
¾ cup | Sugar, granulated |
⅓ cup | Flour, all-purpose |
¼ teaspoon | Salt |
2 teaspoons | Butter, unsalted |
1 teaspoon | Vanilla |
1⅓ cup | Coconut |
1 \N | Pie shell, 9\", baked |
3 \N | Egg whites |
½ teaspoon | Vanilla |
¼ teaspoon | Cream of tartar |
6 tablespoons | Sugar, granulated |
PIE
MERINGUE
Preheat oven to 350~. In a med. saucepan, combine egg yolks and milk; mix well. Add sugar, flour, and salt. Cook over med. heat until thick; stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut. Pour into baked pie shell.
Spread meringue over filling, sealing edges to crust, and sprinkle with ⅓ cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8 servings.
Meringue: Beat egg whites with vanill and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff.
From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS; S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@...
Submitted By DONW1948@... On SUN, 11 JUN 1995 210414 GMT