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Grandma Keeter's Coconut Cream Pie

Ingredients & Directions


–PIE–
3 Egg yolks; well beaten
2 c Milk, whole
3/4 c Sugar, granulated
1/3 c Flour, all-purpose
1/4 ts Salt
2 ts Butter, unsalted
1 ts Vanilla
1 1/3 c Coconut
1 Pie shell, 9″, baked

MERINGUE
3 Egg whites
1/2 ts Vanilla
1/4 ts Cream of tartar
6 tb Sugar, granulated

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

Yields
6 Servings

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