| 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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