---------- Recipe via Meal-Master (tm) v8.05

Title: Double Coconut Cream Pie
Categories: Pies, Desserts
Yield: 8 Servings

1 Pie shell, 9", baked

--------------------------FILLING--------------------------
1/3 c Sugar, granulated
1/4 c Cornstarch
1/4 ts Salt
2 c Milk, whole
1 cn Cream of cocnut (8oz)
3 Egg yolks; beaten
2 tb Butter/margarineter
1 c Coconut, flaked
2 ts Vanilla

-------------------------MERINGUE-------------------------
3 Egg whites
1/2 ts Vanilla
1/4 ts Cream of tartar
1/3 c Sugar, granulated
2 tb Coconut, flaked

For filling, in a med. saucepan, combine the sugar,
cornstarch, and salt. Stir in milk and cream of
coconut. Cook and stir over med. heat till thickened
and bubbly. Cook and stir 2 mins. more. Gradually stir
about 1 cup of the hot milk mixture into the beaten
egg yolks, stirring constantly. Return all of the
mixture to saucepan. Cook and stir till bubbly. Cook
and stir 2 mins. more. Remove from heat. Stir in
margarine or butter till melted. Stir in the coconut
and vanilla. Pour filling into baked pie shell.

For meringue, let egg whites stand at room temp for
30 mins. In a mixing bowl, beat egg whites, vanilla,
and cream of tartar on med. speed of an electric mixer
till soft peaks form (tips curl). Gradually add sugar,
1 tablespoon at a time, till stiff peaks form. Evenly
spread meringue over hot filling; seal to pastry edge.
Sprinkle with the coconut. Bake in a 350? oven for 15
mins. Cool for 1 hour on a wire rack. Cover and chill
for 3 to 6 hours before serving.

<source unknown> posted by DonW1948@aol.com

Per serving: 561 cal, 38 g total fat (12 g sat fat), 84 mg
chol, 233 mg sod, 49 g carbo, 1 g fiber, 7 g pro.

Source: Teresa Cicchella of Englewood, FL; in BH&G (2/94)

MM by Sue Woodward
Submitted By DONW1948@AOL.COM On SUN, 11 JUN 1995 210414 GMT

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