Granny Ann's Pie Section
Coconut Pie
( December 1983)
1 9" baked pie crust
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
3 1/2 cups coconut
Mix sugar, cornstarch and salt. Stir in milk. Cook, stirring constantly until thickened over low heat. In a small bowl beat egg yolks, add a little of the hot mixture to egg yolk and stir well, then pour into the hot mixture stirring constantly so eggs won't cook too quickly. The pie filling should be smooth. Cook pie filling 2 minutes after adding egg yolk.
Remove from heat and stir in butter, vanilla and 1 cup coconut. After butter has melted, pour into baked pie crust. Set aside.
Meringue
3 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla
6 tablespoons sugar
Using a hand mixer beat egg whites until fluffy. ADD cream of tartar and vanilla and beat until very stiff. Whites should stand in peaks when tested with beaters. Spread on pie sealing edges. Sprinkle with coconut. Bake at 350 degrees F for 10 minutes.
Thanks for visiting!
Granny Ann
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