Ingrients & Directions


2 c Milk 3 tb Cornstarch
Sugar 3 tb Water
1 ds Salt 1 tb Butter or margarine
Grated fresh coconut 1 ts Vanilla
4 Egg yolks 1 (9-in.) baked pastry shell

MERINGUE
4 Egg whites (or more) Sugar
1/4 ts Cream of tartar

Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium
saucepan. Cook until mixture is very hot. Beat egg yolks, then blend
in cornstarch and water. Add egg yolk mixture to milk mixture. Cook,
stirring, until thickened, about 1 minute. Add butter and vanilla.
Cool filling and pour into pastry shell.

To make meringue, beat egg whites with cream of tartar until soft
peaks form. Gradually add 1 tablespoon sugar for each egg white used
and continue beating until stiff peaks form. Swirl meringue over
filling, making sure it is sealed to edge of pie shell. Sprinkle with
grated coconut. Bake at 400F until golden brown, about 10 minutes.
Cool completely.

Makes 6 to 8 servings

Created by: The Willows, Honolulu

(C) 1992 The Los Angeles Times


Yields
6 servings

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