1 9 inch pie crust, prebaked
FILLING
2 cup Milk
1/2 cup Sugar
1 pinch Salt
1/3 cup Fresh coconut, grated
5 large Egg yolks
3 tbsp Cornstarch
1 tbsp Water
1 tbsp Butter
2 tsp Vanilla extract
MERINGUE
5 large Egg whites
1/3 cup Sugar
Fresh coconut, grated
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FILLING
Place the milk, sugar, salt and coconut in a medium sized saucepan and bring to a boil. Meanwhile combine the egg yolks, cornstarch and water. When the milk mixture comes to a boil, slowly add the egg mixture, stirring briskly all the time. Reduce heat to low, stirring constantly until thickened. Add the butter and vanilla. Cool. Pour into a prebaked pie crust.
MERINGUE Beat egg whites until stiff, but not dry. Add the sugar gradually, beating continuously. Spread over cooled filling. Be sure you spread the meringue to the edges of the crust, sealing it. Sprinkle freshly grated coconut on top and brown in a 400 degree oven. This only takes a few minutes and you must watch carefully so the coconut and/or the meringue doesn't burn.
Me ke aloha, Mary
NOTES : E hele mai oukou e ai! (Come and eat!) Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Sep 14, 1997
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