Coconut Cream Pie

Sharon Barnes

Arlene Barnes

ingredients

Pie Filling:

3/4 c. sugar
1/3 c. flour
1/4 tsp. salt
2 1/2 c. milk
3 slightly beaten egg yolks
2 T. butter
1 tsp. vanilla
1 c. coconut
1 (9 inch) baked pastry shell

Meringue:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
4 T. powdered sugar
Dash of salt

directions

Filling:

Combine sugar, flour and salt in a saucepan. Gradually stir in milk. Cook over medium heat or in the microwave until bubbly. Remove from heat. Stir a small amount of the hot mixture into yolks. Immediately return to hot mixture and cook 2-3 minutes longer, stirring constantly, if not using microwave. Remove from heat and add butter, vanilla and coconut. Pour into baked pastry shell.

Meringue:

Top with meringue and sprinkle with coconut. Bake at 350° for 12-15 minutes, until meringue is lightly browned.

Source: Sharon Barnes