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Ingredients Jump to Instructions ↓

  1. 1 Pie shell,

  2. 9, baked

  3. Filling:

  4. 1/4 c Cornstarch

  5. 1/4 ts Salt

  6. 2 c Milk, whole

  7. 1 cn Cream of cocnut (8oz)

  8. 3 Egg yolks; beaten

  9. 2 tb Butter/margarineter

  10. 1 c Coconut, flaked

  11. 2 ts Vanilla

  12. Meringue:

  13. 3 Egg whites

  14. 1/2 ts Vanilla

  15. 1/4 ts Cream of tartar

  16. 1/3 c Sugar, granulated

  17. 2 tb Coconut, flaked

  18. For Filling:

  19. In a med. saucepan, combine the sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 mins. more.

  20. 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and stir

  21. 2 mins. more.

  22. Remove from heat. Stir in margarine or butter till melted. Stir in the coconut and vanilla. Pour filling into baked pie shell.

  23. For Meringue:

  24. Let egg whites stand at room temp for 30 mins.

  25. In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med. speed of an electric mixer till soft peaks form (tips curl).

  26. Gradually add sugar, 1 tablespoon at a time, till stiff peaks form.

  27. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut.

  28. 350 degrees F. for 15 minutes.

  29. Cool for 1 hour on a wire rack.

  30. 3 to 6 hours before serving.

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