Coconut cream pie #3
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 1½ | cup | Scalded milk |
| 1 | teaspoon | Vanilla extract |
| 1 | 9\" baked pie shell | |
| 5 | tablespoons | All-purpose flour |
| ¼ | cup | Cold milk |
| 3 | Egg yolks | |
| 1 | cup | Shredded coconut |
Directions
Blend sugar,flour and salt with the cold milk.Add scalded milk, gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and coconut.Cool then pour into previously baked pie shell.Cover with meringue (recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9" pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg whites until stiff.(They should be glossy on top and when you invert the bowl, they should remain in place.)Fold in the sugar,gradually.Cover the pie with meringue.
Date: Thu, 6 Jun 1996 00:09:37 -0400 From: BobbieB1@...
MM-Recipes Digest V3 #157
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .