| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pies, Pie crusts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | pn | Salt |
| 4 | tb | Cornstarch |
| 2 | c | Milk; Scalded |
| 4 | Egg Yolks; Slightly Beaten | |
| 1/2 | c | Coconut |
| 1 | tb | Butter |
| 1 | ts | Vanilla |
| 1 | 9-inch pie shell | |
| 4 | Egg Whites | |
| 1 | ts | Cream Of Tartar |
| 1/2 | c | Sugar |
INSTRUCTIONS
MERINGUE 1. Mix sugar, salt and cornstarch together; add gradually to scalded milk. 2. Cook over hot water, stirring occasionally, until thickened. 3. Add a small amount of hot mixture the slightly beaten egg yolks. 4. Mix well; add to remaining hot mixture. 5. Cook about 3 minutes. Remove from heat; stir in coconut, butter and vanilla. Cool. 6. Pour into pie shell. 7. Combine egg whites and cream of tartar. 8. Beat until soft peaks from. Gradually add sugar; continue beating to stiff peaks, spread on filling, making decorative swirls and peaks. 9. Bake at 350 degrees for 10 minutes or until lightly browned. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 232 by "Diane Geary" <diane@keyway.net> on Nov 9, 1997
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