Email to Nalani Morris      

Recipe Categories: Nalani's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BUFFET CAKESandPIES CAMPING CANDY CASSEROLES COOKIES CROCKPOT DESSERTS ETHNIC GAME JAMSandJELLIES KITCHENHINTS MARINADES MEATS MIXES PASTA POULTRY PUNCHESandDRINKS SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS STUFFING VEGETABLES

COCONUT PIE

This is from Country magazine and was submitted by Barbara Smith.





List of Ingredients



• 1/4 cup all purpose flour
  
• 3/4 cup sugar (the recipe says 1 cup, but I thought it was too sweet)
  
• Dash of salt
  
• 2 cups milk
  
• 3 egg yolks, beaten
  
• 1 1/2 teaspoons vanilla extract
  
• 1 1/4 cups flaked coconut, divided
  
• 1 baked pie shell (9 inches)
  
• MERINGUE
  
• 3 egg whites
  
• 3 tablespoons sugar ( the recipe says 6 tablespoons but I thought it was too sweet)
  






Instructions



1. In a saucepan, combine flour and sugar; add salt, milk, and egg yolks. Mix well, cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove fron the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell.
   
   For meringue, beat egg whites in a mixing bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves. Spread meringue over hot filling. sprinkle with remaining coconut. Bake 350 degrees for 12 to 15 minutes until golden. Cool. Store in refrigerator. Yield: 6-8 servings.