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| INGREDIENTS |
- 2 unbaked pie crusts
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2 cups sugar
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3 cups milk
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5 eggs, separated
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5 tablespoons cornstarch
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2/3 stick butter
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1/3 teaspoon salt
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1 can coconut
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2/3 teaspoon coconut flavoring
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1/2 cup sugar
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1 teaspoon cornstarch
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1 teaspoon vanilla
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| INSTRUCTIONS |
In a double boiler, cook milk and butter on low heat. In a bowl, mix sugar, beaten egg yolks, cornstarch, and salt; slowly add milk and butter mixture. Cook, stirring constantly, until very thick. Add flavoring; cool. Bake crusts while filling cooks. Spread coconut in bottom of hot, cooked crusts, reserving a little for the top. Pour cooled filling in crusts.
Make meringue by beating egg whites until stiff. Add 1/2 cup sugar, 1 teaspoon cornstarch, and 1 teaspoon vanilla; beat until stiff. Spread on filling, seal edges, and sprinkle reserved coconut on top. Bake at 300° for 15 minutes. |
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