Art's coconut cream pie
7 servings
Ingredients
| Quantity | 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 |
Directions
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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