INGREDIENTS

INSTRUCTIONS

Combine the cream and 1/2 cup of the milk in a saucepan with the
sugar. Cook over low heat, stirring occasionally to dissolve the
sugar, until small bubbles form around the edge.  Meanwhile, in a
mixing bowl whisk the remaining 3/4 cup of cold milk  into the
cornstarch. Whisk in the egg yolks. Slowly stir in 1/2 cup  of the hot
cream mixture, then slowly stir this mixture into the  remaining hot
cream. Cook, continuing to stir, about 1/2 a minute  more until the
mixture forms soft shapes when dropped from a spoon.  Remove the
custard from the heat, and stir in the vanilla. Transfer  to a
medium-size bowl, and stir occasionally to allow steam to  escape. Stir
in all but 1/4 cup of the coconut. Cover the surface  with wax paper or
plastic wrap to prevent a skin from forming and  cool for 1 hour at
room temperature. Preheat the oven to 350 degrees  F. In another bowl,
beat the egg whites until soft peaks form. Slowly  beat in the sugar
and cream of tartar and continue to beat until the  meringue is shiny
and holds stiff peaks.  Spoon the cooled custard into the prebaked pie
shell and spread the~  meringue over the pie, covering the entire
surface. Sprinkle with the  remaining coconut. Bake on the center rack
of the oven until the  peaks are golden, about 10 minutes. Let cool and
refrigerate for 1  hour before serving.  Serves 8 to 10 Recipe By    
:WELL-STOCKED PANTRY SHOW#ND7044  Posted to MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 08:37:32 -0500  From: Meg Antczak
<meginny@frontiernet.net>

A Message from our Provider:

“There’s hope. There’s God.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2807
Calories From Fat: 1067
Total Fat: 123.1g
Cholesterol: 638.9mg
Sodium: 931.5mg
Potassium: 1661.9mg
Carbohydrates: 394g
Fiber: 15.1g
Sugar: 321.4g
Protein: 41.9g