Coconut Cream Pie
4 egg yolks
1/2 cup sugar
2 cups milk
2 heaping tbsp. cornstarch
1/4 cup grated coconut
1 tbsp. butter
pinch of salt
1 tsp. vanilla
Put milk, sugar, salt, grated coconut in sauce pan, let come to near boil. Mix cornstarch and egg yolks together with a little water and add to milk mixture, stirring constantly until thick (on low fire). Add butter and vanilla. Cool and fill in pie shell. Top with meringue.
MERINGUE
4 to 6 egg whites
grated coconut sugar
Approximately 1 tbsp. for each egg white
Beat egg whites until stiff but not dry; add sugar gradually. Spread over cooled filling, sealing to edges of pastry. Sprinkle coconut over top. Brown in oven 400 F.
