Title: Coconut Cream Pie
Categories: Pie Dessert
Yield: 6 Servings
| 1/2 | c | Sugar |
| 1/8 | ts | Salt |
| 1 1/2 | c | Scalded milk |
| 1 | ts | Vanilla extract |
| 1 | | 9" baked pie shell |
| 5 | tb | All-purpose flour |
| 1/4 | c | Cold milk |
| 3 | | Egg yolks |
| 1 | c | Shredded coconut |
Blend sugar,flour and salt with the cold milk.Add scalded milk,
gradually,stirring constantly.Cook on a low heat until thick.Add beaten egg
yolks.Cook 2 minutes longer.Remove from heat.Add vanilla extract and
coconut.Cool then pour into previously baked pie shell.Cover with meringue
(recipe follows).Makes one 9" pie. Meringue: use 3 egg whites to cover a 9"
pie shell.Use 2 level tablespoons granulated sugar for each egg.Beat egg
whites until stiff.(They should be glossy on top and when you invert the
bowl, they should remain in place.)Fold in the sugar,gradually.Cover the
pie with meringue.