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ST. BENEDICT'S COCONUT CREAM PIE




Source of Recipe


Aunt Bee's Mayberry Cookbook


List of Ingredients




1 c. sugar
1/2 c. all-purpose flour
1/4 tsp. salt
3 c. milk
4 eggs, separated
3 tbsp. butter
1 1/2 tsp. vanilla extract
1 (3 1/2 oz.) can flaked coconut
1 (9 inch) baked pie shell
1 tsp. vanilla extract
1/2 tsp. cream of tartar
1/2 c sugar

Recipe



In a saucepan combine the sugar, flour and salt. Gradually stir in the milk. Cook, stirring constantly, until thickened and bubbly. Reduce the heat and cook, stirring constantly, for 2 minutes more. Remove from the heat.
Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into the egg yolks. Return the egg yolk mixture to the saucepan and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter and vanilla. Stir in 1 cup of the coconut. Pour the mixture into the baked pastry shell.

Beat the egg whites with the vanilla and cream of tartar. Gradually add the sugar, beating until stiff. Spread over the hot filling, sealing to the edges of the crust. Sprinkle with the remaining coconut. Bake in a 350 degree oven for 12-15 minutes, or until the meringue is golden. Cool. Cover and refrigerate until ready to serve. Serves 6-8.