1 Pie shell, 9″, baked
FILLING
1/3 c Sugar, granulated
1/4 c Cornstarch
1/4 ts Salt
2 c Milk, whole
1 cn Cream of cocnut (8oz)
3 Egg yolks; beaten
2 tb Butter/margarineter
1 c Coconut, flaked
2 ts Vanilla
MERINGUE
3 Egg whites
1/2 ts Vanilla
1/4 ts Cream of tartar
1/3 c Sugar, granulated
2 tb Coconut, flaked
For filling, in a med. saucepan, combine the sugar, cornstarch, and salt.
Stir in milk and cream of coconut. Cook and stir over med. heat till
thickened and bubbly. Cook and stir 2 mins. more. Gradually stir about 1
cup of the hot milk mixture into the beaten egg yolks, stirring constantly.
Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and
stir 2 mins. more. Remove from heat. Stir in margarine or butter till
melted. Stir in the coconut and vanilla. Pour filling into baked pie
shell.
For meringue, let egg whites stand at room temp for 30 mins. In a mixing
bowl, beat egg whites, vanilla, and cream of tartar on med. speed of an
electric mixer till soft peaks form (tips curl). Gradually add sugar, 1
tablespoon at a time, till stiff peaks form. Evenly spread meringue over
hot filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350~
oven for 15 mins. Cool for 1 hour on a wire rack. Cover and chill for 3 to
6 hours before serving.
Yields
8 Servings