Coconut Meringue Pie
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 9-inch N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup sugar 4 tablespoons cornstarch dash of salt
2 cups milk 4 eggs, separated 1 tablespoon butter or margarine
1 teaspoon vanilla 1/2 cup flaked coconut 1 baked 9-inch pastry shell



1 Mix 1/2 cup of the sugar, cornstarch and salt in a heavy medium-size saucepan; stir in milk.
2 Cook over low heat, stirring gently but constantly, until mixture thickens and boils 3 minutes.
3 Beat egg yolks well in a small bowl; slowly stir in 1/2 cup of the hot mixture, then stir back into saucepan. Cook, stirring constantly, 1 minute; remove from heat. Stir in butter or margarine, vanilla and 1/4 cup of the coconut. Pour into pastry shells.
4 Beat egg whites until foamy-white in a medium-size bowl; beat in remaining 1/4 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Pile onto filling, sealing to edge and swirling into peaks; sprinkle with the remaining 1/4 cup flaked coconut.
5 Bake in moderate oven (350) 12 minutes, or until coconut is toasted and meringue is tipped with brown. (Watch carefully so coconut doesn't burn.) Cool pie at least 5 hours on a wire rack before cutting.

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