| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 6 |
ts |
Flour |
| 3 |
|
Egg yolks; beaten |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Coconut |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Water |
INSTRUCTIONS
MERINGUE
Mix thoroughly sugar, cornstarch and flour. Add to scalded milk in double
boiler. Cook until thick and smooth. Add beaten egg yolks and cook 5
minutes longer. Remove from fire and add butter, salt and vanilla. Stir
well. Add coconut.
MERINGUE: Cook until clear. Cool to room temperature.
3 egg whites (room temperature). Beat egg whites, add dash of salt. When
foamy, add to above mixture, small amount at a time. Add 2 T. more sugar
and beat until it looks like 7-minute icing. Cover cream filling making
sure edges are sealed. Bake 30 minutes at 325F.
Recipe by: WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA) Posted to MC-Recipe
Digest V1 #759 by C4 <c4@groupz.net> on Aug 24, 1997
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