coconut cream pieFilling4 tablespoons granulated sugar 5 tablespoons flour 1/4 teaspoon salt 2 cups milk 3 egg yolks, slightly beaten 1 cup shredded coconut 2 teaspoons vanilla extract 1 baked 9-inch pie shell Meringue 3 egg whites 4 tablespoons granulated sugar 1/2 cup shredded coconut |
|
|
Filling: In a saucepan, combine sugar, flour, and salt and add milk and egg yolks, mixing thoroughly.
Cook over medium heat, stirring constantly until thickened. Add 1 cup coconut and vanilla extract. Cool slightly,
then turn into pie shell. Meringue: Beat egg whites until foamy throughout. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Continue beating until mixture will stand in peaks. Pile lightly on filling; sprinkle with coconut. Bake at 325 degrees for 15 minutes or until lightly browned. |