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Coconut Cream Pie

Ingredients & Directions


1/2 c Sugar 3 ea Egg yolks
5 tb All-purpose flour 1 ts Vanilla extract
1/8 ts Salt 1 c Shredded coconut
1/4 c Cold milk 1 ea 9″ baked pie shell
1 1/2 c Scalded milk

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.

Yields
6 servings

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