| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Desserts |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
|
|
Sugar |
| 1 |
ds |
Salt |
|
|
Grated fresh coconut |
| 4 |
|
Egg yolks |
| 3 |
tb |
Cornstarch |
| 3 |
tb |
Water |
| 1 |
tb |
Butter or margarine |
| 1 |
ts |
Vanilla |
| 1 |
|
(9-in.) baked pastry shell |
| 4 |
|
Egg whites (or more) |
| 1/4 |
ts |
Cream of tartar |
|
|
Sugar |
INSTRUCTIONS
MERINGUE
Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium
saucepan. Cook until mixture is very hot. Beat egg yolks, then blend in
cornstarch and water. Add egg yolk mixture to milk mixture. Cook, stirring,
until thickened, about 1 minute. Add butter and vanilla. Cool filling and
pour into pastry shell. To make meringue, beat egg whites with cream of
tartar until soft peaks form. Gradually add 1 tablespoon sugar for each egg
white used and continue beating until stiff peaks form. Swirl meringue over
filling, making sure it is sealed to edge of pie shell. Sprinkle with
grated coconut. Bake at 400F until golden brown, about 10 minutes. Cool
completely. Makes 6 to 8 servings
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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