–PIE–
3 Egg yolks; well beaten
2 c Half & Half (half cream/half
-whole milk)
3/4 Cc Sugar; granulated
1/3 c Flour; all-purpose
1/4 ts Salt
2 ts Butter; unsalted
1 tb Vanilla
1 1/3 c Coconut
1 Pie shell; 9″, baked
MERINGUE
3 Egg whites
1/2 ts Vanilla
1/4 ts Cream of tartar
6 tb Sugar; granulated
Preheat oven to 350~. In a med. saucepan, combine egg yolks and half &
half; 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 1/3 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.
Yields
6 Servings