Recipe - Coconut Cream Pie (Ee)

1 Deep dish pie crust
1 cup Shredded coconut
6 Eggs
2 cup Sugar
2 tablespoon Corn starch
3 cup Milk
4 tablespoon Butter
2 tablespoon Vanilla
3 tablespoon Shredded coconut
2 teaspoon Cream of tartar
6 tablespoon Sugar

Prepare one nine inch deep dish pie shell. Preheat oven to 350F.

PUDDING Separate eggs and set whites aside for meringue. Mix egg yolks,
sugar, corn starch, milk, vanilla and butter. Stir in 1 cup of shredded
coconut. In top of double boiler, cook mixture until thick, stirring
constantly. Pour pudding into previously prepared deep dish pie shell.

MERINGUE Beat egg whites and 2t cream of tartar until foamy. Slowly beat in
6T sugar, 1T at a time. Continue beating until stiff and glossy. Beat in 1t
vanilla. Heap meringue onto top of pie filling. Carefully seal meringue to
edge of pie crust to prevent shrinking or weeping. Top meringue with 3T
shredded coconut.

Bake pie at 350F until meringue is a delicate brown color. Cool pie away
from draft.

Date: Wed, 5 Jun 1996 22:38:22 0400 (EDT)

From: Wendy Johnson wendyj@ekx.infi.net

MMRecipes Digest V3 #157

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.