| 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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