| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Whole milk |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 1 |
ds |
Salt |
| 3 |
lg |
Eggs; separated |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Lemon extract |
| 2 |
tb |
Butter; melted |
| 3/4 |
c |
Grated coconut; fresh or canned flake |
| 1 |
|
(10 inch) pie shell; baked |
| 1 |
c |
Whipping cream; whipped |
| 3 |
tb |
Grated coconut; toasted |
INSTRUCTIONS
Pour milk in a 4 cup pyrex measuring cup which contains a wooden spatula.
Cook on full power for 2 minutes. Add sugar, cornstarch and salt to beaten
egg yolks. Add a little scalded milk to yolk mixture, stir well and place
all in measuring cup. Stir with wooden spatula and cook 1 minute at a time,
stirring after each cooking to mix well, until the custard is very thick.
Add flavorings, butter and coconut. Cool. Fold in stiffly beaten egg
whites. Turn into pie shell and top with whipped cream and toasted coconut.
Chill. Yield: 8 to 10 servings.
NANCY WOOD (MRS. CRAIG S.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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