| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Pies |
6 |
Servings |
INGREDIENTS
|
|
Egg yolks, well beaten |
|
|
c Milk, whole |
| 3 |
|
c Sugar, granulated |
| 1 |
|
c Flour, all-purpose |
| 1 |
|
ts Salt |
|
|
ts Butter, unsalted |
|
|
ts Vanilla |
| 1 |
|
c Coconut |
|
|
Pie shell, 9" baked |
|
|
Egg whites |
| 1 |
|
ts Vanilla |
| 1 |
|
ts Cream of tartar |
|
|
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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