Grandma keeter's coconut cream pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg yolks; well beaten | |
| 2 | cups | Milk, whole |
| ¾ | cup | Sugar, granulated |
| ⅓ | cup | Flour, all-purpose |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Butter, unsalted |
| 1 | teaspoon | Vanilla |
| 1⅓ | cup | Coconut |
| 1 | Pie shell, 9\", baked | |
| 3 | Egg whites | |
| ½ | teaspoon | Vanilla |
| ¼ | teaspoon | Cream of tartar |
| 6 | tablespoons | Sugar, granulated |
Directions
PIE
MERINGUE
Preheat oven to 350~. In a med. saucepan, combine egg yolks and milk; mix well. Add sugar, flour, and salt. Cook over med. heat until thick; stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut. Pour into baked pie shell.
Spread meringue over filling, sealing edges to crust, and sprinkle with ⅓ cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8 servings.
Meringue: Beat egg whites with vanill and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff.
From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS; S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@...
Submitted By DONW1948@... On SUN, 11 JUN 1995 210414 GMT
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