| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies, Mom’s, Desserts |
6 |
Servings |
INGREDIENTS
| 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 |
| 3 |
|
Egg whites |
| 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Cream of tartar |
| 6 |
tb |
Sugar; granulated |
INSTRUCTIONS
PIE
MERINGUE
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.
Posted to MM-Recipes Digest V4 #271 by answers@ilos.net on Oct 15, 1997
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