Grandma Keeter's Coconut Cream Pie
Contributed by Diane S.

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PIE-----
   3                    Egg yolks -- well beaten
   2      cups          Milk -- whole
     3/4  cup           Sugar -- granulated
     1/3  cup           Flour -- all-purpose
     1/4  teaspoon      Salt
   2      teaspoons     Butter -- unsalted
   1      teaspoon      Vanilla
   1 1/3  cups          Coconut
   1                    Pie shell, 9" -- baked
                        -----MERINGUE-----
   3                    Egg whites
     1/2  teaspoon      Vanilla
     1/4  teaspoon      Cream of tartar
   6      tablespoons   Sugar -- granulated

Preheat oven to 350~.  In a med. saucepan, combine egg yolks and milk; mix
well.  Add sugar, flour, and salt. Cook over med. heat until thick; stirring
constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut.
Pour into baked pie shell.
Spread meringue over filling, sealing edges to crust, and sprinkle with 1/3
cup remaining coconut.
Bake for 12 to 15 mins. Makes 6 to 8 servings.
Meringue:  Beat egg whites with vanill and cream of tartar until soft peaks
form.  Gradually add sugar, beating until stiff.

 From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS;
S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@aol.com