| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Family, Favorites, Pies & tart |
8 |
Servings |
INGREDIENTS
| 1 |
|
9 inch pie crust; prebaked |
| 2 |
c |
Milk |
| 1/2 |
c |
Sugar |
| 1 |
pn |
Salt |
| 1/3 |
c |
Fresh coconut; grated |
| 5 |
lg |
Egg yolks |
| 3 |
tb |
Cornstarch |
| 1 |
tb |
Water |
| 1 |
tb |
Butter |
| 2 |
ts |
Vanilla extract |
| 5 |
lg |
Egg whites |
| 1/3 |
c |
Sugar |
|
|
Fresh coconut; grated |
INSTRUCTIONS
FILLING
MERINGUE
FILLING
Place the milk, sugar, salt and coconut in a medium sized saucepan and
bring to a boil. Meanwhile combine the egg yolks, cornstarch and water.
When the milk mixture comes to a boil, slowly add the egg mixture, stirring
briskly all the time. Reduce heat to low, stirring constantly until
thickened. Add the butter and vanilla. Cool. Pour into a prebaked pie
crust.
MERINGUE Beat egg whites until stiff, but not dry. Add the sugar gradually,
beating continuously. Spread over cooled filling. Be sure you spread the
meringue to the edges of the crust, sealing it. Sprinkle freshly grated
coconut on top and brown in a 400 degree oven. This only takes a few
minutes and you must watch carefully so the coconut and/or the meringue
doesn't burn.
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Sep 14, 1997
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