Title: Coconut Cream Pie
Categories: Pies, Pie crusts
Yield: 1 Servings

1/2 c Sugar
1 pn Salt
4 tb Cornstarch
2 c Milk; Scalded
4 Egg Yolks; Slightly Beaten
1/2 c Coconut
1 tb Butter
1 ts Vanilla
1 9-inch pie shell

----------------------------------MERINGUE----------------------------------
4 Egg Whites
1 ts Cream Of Tartar
1/2 c Sugar

1. Mix sugar, salt and cornstarch together; add gradually to scalded milk.

2. Cook over hot water, stirring occasionally, until thickened.

3. Add a small amount of hot mixture the slightly beaten egg yolks.

4. Mix well; add to remaining hot mixture.

5. Cook about 3 minutes. Remove from heat; stir in coconut, butter and
vanilla. Cool.

6. Pour into pie shell.

7. Combine egg whites and cream of tartar.

8. Beat until soft peaks from. Gradually add sugar; continue beating to
stiff peaks, spread on filling, making decorative swirls and peaks.

9. Bake at 350 degrees for 10 minutes or until lightly browned.

Recipe by: diane@keyway.net

Posted to recipelu-digest Volume 01 Number 232 by "Diane Geary"
on Nov 9, 1997