Recipe - Double Coconut Cream Pie

1 Pie shell, 9", baked

FILLING
1/3 cup Sugar, granulated
One fourth cup Cornstarch
One fourth teaspoon Salt
2 cup Milk, whole
1 cn Cream of cocnut (8oz)
3 Egg yolks; beaten
2 tablespoon Butter/margarineter
1 cup Coconut, flaked
2 teaspoon Vanilla

MERINGUE
3 Egg whites
One half teaspoon Vanilla
One fourth teaspoon Cream of tartar
1/3 cup Sugar, granulated
2 tablespoon Coconut, flaked

For filling, in a med. saucepan, combine the sugar, cornstarch, and salt.
Stir in milk and cream of coconut. Cook and stir over med. heat till
thickened and bubbly. Cook and stir 2 mins. more. Gradually stir about 1
cup of the hot milk mixture into the beaten egg yolks, stirring constantly.
Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and
stir 2 mins. more. Remove from heat. Stir in margarine or butter till
melted. Stir in the coconut and vanilla. Pour filling into baked pie
shell.
For meringue, let egg whites stand at room temp for 30 mins. In a mixing
bowl, beat egg whites, vanilla, and cream of tartar on med. speed of an
electric mixer till soft peaks form (tips curl). Gradually add sugar, 1
tablespoon at a time, till stiff peaks form. Evenly spread meringue over
hot filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350~
oven for 15 mins. Cool for 1 hour on a wire rack. Cover and chill for 3 to
6 hours before serving.

source unknown posted by DonW1948@aol.com Per serving: 561 cal, 38 g
total fat (12 g sat fat), 84 mg chol, 233 mg sod, 49 g carbo, 1 g fiber, 7
g pro.

Source: Teresa Cicchella of Englewood, FL; in BH&G (2/94)
:: MM by Sue Woodward Submitted By DONW1948@AOL.COM On SUN, 11 JUN 1995
210414 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini