Coconut cream pie #1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| ½ | teaspoon | Salt |
| 2½ | tablespoon | Cornstarch |
| 1 | tablespoon | Flour |
| 3 | cups | Milk |
| 3 | Egg yolks; beaten | |
| 1 | tablespoon | Butter |
| 1½ | teaspoon | Vanilla |
| ¾ | cup | Coconut |
| 1 | Baked pie shell | |
| 3 | Egg whites | |
| 6 | tablespoons | Sugar |
Directions
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.
MRS GILBERT BONNER (SUSIE)
BLACKTON, AR
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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