| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pies, Desserts | 6 | Servings | |
INGREDIENTS
| 3 | Egg yolks; well beaten | |
| 2 | c | Milk, whole |
| 3/4 | c | Sugar, granulated |
| 1/3 | c | Flour, all-purpose |
| 1/4 | ts | Salt |
| 2 | ts | Butter, unsalted |
| 1 | ts | Vanilla |
| 1 1/3 | c | Coconut |
| 1 | Pie shell, 9", baked | |
| 3 | Egg whites | |
| 1/2 | ts | Vanilla |
| 1/4 | ts | Cream of tartar |
| 6 | tb | Sugar, granulated |
INSTRUCTIONS
PIE MERINGUE Preheat oven to 350~. In a med. saucepan, combine egg yolks and milk; mix well. Add sugar, flour, and salt. Cook over med. heat until thick; stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut. Pour into baked pie shell. Spread meringue over filling, sealing edges to crust, and sprinkle with 1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8 servings. Meringue: Beat egg whites with vanill and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff. From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS; S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@aol.com Submitted By DONW1948@AOL.COM On SUN, 11 JUN 1995 210414 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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