Double Coconut Cream Pie 1 Pie shell, 9", baked Filling: 1/3 c Sugar, granulated 1/4 c Cornstarch 1/4 ts Salt 2 c Milk, whole 1 cn Cream of cocnut (8oz) 3 Egg yolks; beaten 2 tb Butter/margarineter 1 c Coconut, flaked 2 ts Vanilla Meringue: 3 Egg whites 1/2 ts Vanilla 1/4 ts Cream of tartar 1/3 c Sugar, granulated 2 tb 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 medium 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 at 350 degrees F. for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill for 3 to 6 hours before serving.
(`´·.¸ (`´·.¸ *¤* Wishing all a very Happy Easter ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
