Coconut Meringue Pie (Old Recipe)
|5 Tbsp||all purpose flour|
|3||egg yolks, slightly beaten|
|2 tsp||vanilla extract|
|3||egg whites, beaten stiff|
|ONE PREPARED PIE CRUST (ANY KIND)|
Pinched by debtack, and 201 more.
- Grocery List
DirectionsPreheat the oven to 400 F -- for the meringue.In a double boiler combine the sugar, flour, and saltAdd the milk and slightly beaten egg yolks, mixing wellCook for 10 minutes, stirring constantlyAdd 1 Cup of coconut and vanilla, cool slightlyTurn into pie shell
(This is the old tyme way of saying "pour" it into the pie shell.)Meringue: Beat three egg whites until stiff, gradually add six tablespoons of sugar and continue beating until stiff.Cover pie with meringue, and sprinkle the remaining 1/2 cup of coconut on top.Brown the meringue in a 400 F oven for 5 minutes (or until browned).NOTE: Do not let the meringue sit after it has been made, or it will become weepy. For best results just make it, spread it, sprinkle the coconut, and put it in the preheated oven to brown immediately. The coconut will toast during this process, too, but be careful not to over do it.