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Grandma Keeter's Coconut Cream Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients:
-----PIE----- 3
each
Egg yolks,
well beaten
2
cups
Milk,
whole
3/4
cup
Sugar,
granulated
1/3
cup
Flour,
all-purpose
1/4
teaspoon
Salt 2
teaspoons
Butter,
unsalted
1
teaspoon
Vanilla 1 1/3
cups
Coconut 1
each
Pie shell, 9",
baked
-----MERINGUE----- 3
each
Egg whites 1/2
teaspoon
Vanilla 1/4
teaspoon
Cream of tartar 6
tablespoons
Sugar,
granulated
Directions:
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
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