Recipe - Grandma Keeters Coconut Cream Pie

PIE
3 Egg yolks; well beaten
2 cup Milk, whole
Three fourths cup Sugar, granulated
1/3 cup Flour, allpurpose
One fourth teaspoon Salt
2 teaspoon Butter, unsalted
1 teaspoon Vanilla
1 1/3 cup Coconut
1 Pie shell, 9", baked

MERINGUE
3 Egg whites
One half teaspoon Vanilla
One fourth teaspoon Cream of tartar
6 tablespoon Sugar, granulated

Preheat oven to 350~. In a med. saucepan, combine egg yolks and milk;
mix well. Add sugar, flour, and salt. Cook over med. heat until thick;
stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of
coconut. Pour into baked pie shell.
Spread meringue over filling, sealing edges to crust, and sprinkle with
1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8 servings.
Meringue: Beat egg whites with vanill and cream of tartar until soft
peaks form. Gradually add sugar, beating until stiff.

From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS;
S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@aol.com Submitted By
DONW1948@AOL.COM On SUN, 11 JUN 1995 210414 GMT

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