Coconut cream pie #4

Ingredients

Quantity		Ingredient
1		Deep dish pie crust
1	cup	Shredded coconut
6		Eggs
2	cups	Sugar
2	tablespoons	Corn starch
3	cups	Milk
4	tablespoons	Butter
2	tablespoons	Vanilla
3	tablespoons	Shredded coconut
2	teaspoons	Cream of tartar
6	tablespoons	Sugar

Directions

Prepare one nine inch deep dish pie shell. Preheat oven to 350F.

PUDDING Separate eggs and set whites aside for meringue. Mix egg yolks, sugar, corn starch, milk, vanilla and butter. Stir in 1 cup of shredded coconut. In top of double boiler, cook mixture until thick, stirring constantly. Pour pudding into previously prepared deep dish pie shell.

MERINGUE Beat egg whites and 2t cream of tartar until foamy. Slowly beat in 6T sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t vanilla. Heap meringue onto top of pie filling. Carefully seal meringue to edge of pie crust to prevent shrinking or weeping. Top meringue with 3T shredded coconut.

Bake pie at 350F until meringue is a delicate brown color. Cool pie away from draft.

Date: Wed, 5 Jun 1996 22:38:22 -0400 (EDT) From: Wendy Johnson <wendyj@...> MM-Recipes Digest V3 #157

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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