Fresh coconut cream pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| Sugar | ||
| 1 | dash | Salt |
| Grated fresh coconut | ||
| 4 | Egg yolks | |
| 4 | Egg whites (or more) | |
| ¼ | teaspoon | Cream of tartar |
| 3 | tablespoons | Cornstarch |
| 3 | tablespoons | Water |
| 1 | tablespoon | Butter or margarine |
| 1 | teaspoon | Vanilla |
| 1 | (9-in.) baked pastry shell | |
| Sugar | ||
Directions
MERINGUE
Combine milk, ½ cup sugar, salt and ¼ cup grated coconut in medium saucepan. Cook until mixture is very hot. Beat egg yolks, then blend in cornstarch and water. Add egg yolk mixture to milk mixture. Cook, stirring, until thickened, about 1 minute. Add butter and vanilla.
Cool filling and pour into pastry shell.
To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add 1 tablespoon sugar for each egg white used and continue beating until stiff peaks form. Swirl meringue over filling, making sure it is sealed to edge of pie shell. Sprinkle with grated coconut. Bake at 400F until golden brown, about 10 minutes.
Cool completely.
Makes 6 to 8 servings
Created by: The Willows, Honolulu (C) 1992 The Los Angeles Times
Submitted By JOAN MERSHON On 03-18-95