Coconut cream pie #1

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.



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, .

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