Grandma Keeter's Coconut Cream Pie

Recipe Ingredients

		Pie
3		Egg yolks - well beaten
2 cups	474ml	Milk - whole
3/4 cup	148g / 5.2oz	Sugar - granulated
1/3 cup	20g / 0.7oz	Flour - all-purpose
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Butter - unsalted
1 teaspoon	5ml	Vanilla
1 1/3 cups	123g / 4.3oz	Coconut
1		Pie shell - 9", baked
		Meringue
3		Egg whites
1/2 teaspoon	2.5ml	Vanilla
1/4 teaspoon	1.3ml	Cream of tartar
6 tablespoons	90ml	Sugar - granulated

Recipe Instructions

Preheat oven to 350F.

In a med. saucepan, combine egg yolks and milk; mix well. Add sugar, flour, and salt. Cook over med. heat until thick; stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut. Pour into baked pie shell.

Spread meringue over filling, sealing edges to crust, and sprinkle with 1/3 cup remaining coconut. Bake for 12 to 15 minutes. Makes 6 to 8 servings.

Meringue: Beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff.

Source:
Mrs. Alexander J. Ross

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