Coconut Cream Pie

Connie posted 12-22-98 8:09 AM

Coconut Cream Pie

1/2 cup sugar
pinch salt
4 Tbls. cornstarch
2 cups milk, scalded
4 egg yolks, slightly beaten
1/2 cup coconut
1 Tbl. butter
1 tea. vanilla
1 9-inch pie shell- baked

4 egg whites
1 tea. cream of tartar
1/2 cup sugar

Mix sugar and cornstarch 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 for 10 minutes or until lightly browned.

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