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
Meringue:
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.