Hookstown grange coconut cream pie

1 servings

Ingredients

Quantity Ingredient
½ cup Sugar
6 tablespoons Cornstarch Mixed With-
½ cup Milk
3 Egg Yolks
½ teaspoon Salt
3 Egg Whites
6 tablespoons Sugar
2½ cup Milk
1 teaspoon Vanilla Extract
1 tablespoon Butter
½ cup Shredded Sweetened Coconut
1 9 Inch Pie Shell, baked
5 tablespoons Shredded Sweetened Coconut

Directions

THE FILLING

THE MERINGUE

1. Make the filling: Combine the sugar, cornstarch mixture, egg yolks and salt in a saucepan. Add the milk, stir, and bring to a boil.

Immediately lower the heat and cook, stirring constantly, until the mixture thickens.

2. Off the heat, blend in vanilla, butter and coconut. Let the custard cool for about 15 mins, then pour it into the pie shell.

While it cools, preheat the oven to 350 F.

3. Make the meringue: In a large bowl, beat the egg whites with a whisk or an electric mixer until very frothy, gradually beat in the sugar, and continue beating at high speed until the whites stand in unwavering peaks. Spoon the meringue on the warm pie filling, making decorative swirls with the back of spoon. Spread it to cover all the filling, sealing the edges to anchor the meringue so that it does not shrink. Sprinkle with coconut. Bake for 5 to 10 mins, until lightly browned. Chill thoroughly before serving.

From the section on the HOOKSTOWN FAIR of Hookstown, PA. Fair dates: Late August for 5 days, ending the Sat. before the Labor Day Weekend.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking

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