Ingredients
1/2 cup | sugar | 1 dash | salt | 4 tbsp. | cornstarch | 2 cups | milk, scalded | 4 | egg yolks, slightly beaten | 1/2 cup | coconut | 1 tbsp. | butter | 1 tsp. | vanilla | 1 | 9-inch pie shell, baked |
Meringue
4 | egg whites | 1 tsp. | cream of tartar | 1/2 cup | sugar |
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Instructions
Mix sugar and corstarch together; add gradually to scalded milk. Cook over hot water, stirring occasionally, until thickened. Add small amount of the hot mixture to the slightly beaten egg yolks. Mix well; add to remaining hot mixture. Cook about 3 minutes. Remove from heat; stir in coconut, butter and vanilla. Cool and pour into pie shell. Combine egg whites and cream of tartar. Beat till soft peaks form. Gradually add sugar; continue beating until stiff peaks form. Spread on filling, making decorative swirls and peaks. Bake at 350°F for 10 minutes or until lightly browned.
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