Coconut Meringue Pie
Preparation Time: 20 minutes Total Time: 4 hours 35 minutes Servings: 8 Ingredients 1 Ready-Crust Pie Crust Keebler? Ready Crust? Chocolate 1 egg yolk, slightly beaten 1/2 cup sugar 1/3 cup all-purpose flour 2 cups milk 3 egg yolks, beaten 3/4 cup flaked coconut 1 tablespoon margarine or butter 1 teaspoon vanilla Meringue 3 egg whites 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 1/3 cup sugar 2 tablespoons flaked coconut Directions 1. Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350?F for 5 minutes. 2. In medium saucepan stir together 1/2 cup sugar and flour. Stir in milk. Cook and stir over medium heat until mixture thickens and boils. 3. Gradually stir about half of hot mixture into 3 egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixture boils. Boil gently for 1 minute. Remove from heat. Stir in 3/4 cup coconut, margarine or butter and 1 teaspoon vanilla. Keep warm. 4. In small mixing bowl beat egg whites, 1/2 teaspoon vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form. 5. Pour filling into crust. Spread meringue over warm filling, carefully sealing to edges of crust. Sprinkle with 2 tablespoons coconut. Bake on baking sheet at 350?F for 15 minutes or until brown. Cool on wire rack for 1 hour. Refrigerate at least 3 hours or until set. Store in refrigerator. YIELD: 8 servings
