| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1/2 |
ts |
Salt |
| 2 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Flour |
| 3 |
c |
Milk |
| 3 |
|
Egg yolks; beaten |
| 1 |
tb |
Butter |
| 1 1/2 |
ts |
Vanilla |
| 3/4 |
c |
Coconut |
| 1 |
|
Baked pie shell |
| 3 |
|
Egg whites |
| 6 |
tb |
Sugar |
INSTRUCTIONS
Mix dry ingredients. Stir in milk gradually. Cook over moderate heat,
stirring constantly, until mixture thickens and boils. Boil 1 minute.
Slowly stir half of mixture into egg yolks; blend into hot mixture. Boil 1
minute more, stirring constantly. Remove from heat and blend in butter,
vanilla and coconut. Pour into pie shell. Cover with meringue, made of 3
egg whites and 6 tablespoons sugar. Sprinkle coconut on meringue, if
desired. Bake at 400 for 8-10 minutes.
MRS GILBERT BONNER (SUSIE)
BLACKTON, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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