Coconut Cream Pie
Crust:
- 1½ cup flour
- ¾ cup crisco
- ¼ cup water (about)
- pinch of salt
Mix flour and crisco until crumbly, then add water and work with hands to moisten. Form into a ball, roll and fit into a 9 inch pan. Bake in 450 degrees oven 10-12 minutes.
Filling:
- 2 cups milk
- 4 tbsp. cornstarch
- 3 egg yolks
- ½ cup sugar
- 1/8 tsp. salt
- 2 tbsp. butter or margarine
- 1 tsp. vanilla
- ¼ cup coconut
Mix cornstarch, sugar, salt and egg yolks with ½ cup milk. Scald remaining milk, add cornstarch mixture and cook until thickened, then add butter, coconut and vanilla. Cool then pour in baked crust.
Meringue:
- 3 egg whites
- 6 tbsp. sugar
- ¼ tsp. cream of tartar
- ½ tsp. vanilla
Beat egg whites, add cream of tartar, then add sugar. Beat until fluffy. Spread on pie and bake in 325 degrees oven for about 15 minutes.
