Coconut Cream Pie
Source of Recipe
1/2 cup sugar
5 tablespoon all-purpose flour
1/8 teaspoon salt
1/4 cup cold milk
1 1/2 cup scalded milk
3 egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut
1 9" baked pie shell
Blend sugar, flour and salt with the cold milk. Add scalded milk,
gradually, stirring constantly. Cook on a low heat until thick.
Add beaten egg yolks. Cook 2 minutes longer. Remove from heat.
Add vanilla extract and coconut. Cool then pour into previously
baked pie shell. Cover with meringue Makes one 9" pie.
Meringue: Use 3 egg whites to cover a 9" pie shell. Use 2 level
tablespoons granulated sugar for each egg. Beat egg whites until
stiff. (They should be glossy on top and when you invert the bowl,
they should remain in place.) Fold in the sugar, gradually. Cover
the pie with meringue.