Grandma keeter's coconut cream pie

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

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