Art's coconut cream pie

Yield: 7 servings

Measure Ingredient
1½ cup Sugar
½ teaspoon Salt
1 tablespoon Flour
4 tablespoons Cornstarch
3 cups Milk
3 Egg Yolks -- slightly
5 To 6 Egg Whites -- beaten
½ teaspoon Cream Of Tartar
Beaten
1 tablespoon Butter
2 teaspoons Vanilla
½ cup Coconut
1 10-Inch Pie Crust -- baked
1 tablespoon Powdered Sugar
5 tablespoons Sugar

PIE FILLING AND CRUST

MERINGUE

FOR THE PIE FILLING, combine sugar, salt, flour, and cornstarch in saucepan. Carefully stir in milk and heat slowly until slightly thickened. Beat together the egg yolks, butter, and vanilla and stir into milk mixture, continuing to cook for about 3 mins. Add coconut and pour into pie crust.

FOR THE MERINGUE, add cream of tartar and sugars to beaten egg whites and continue beating until glossy. Spoon on top of filling and bake for 10 to 12 mins in a preheated 400 F oven.

Makes one 10-inch pie of 7 or 8 slices.

Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7 From: Dan Klepach Date: 10-02-95 (22:59) (159) Fido: Cooking

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