Karen's Kitchen

INGREDIENTS:


1 Pie Crust
1 cup sugar
1/2 cup all-purpose flour or 1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
4 eggs
3 tablespoons butter or margarine
1 1/2 teaspoons vanilla
1 - 31/2-ounce can (1 1/3 CUPS) flaked coconut
Meringue for Pie (below)

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in 450° oven for 10 to 12 minutes or till golden. Cool thoroughly on rack.

For filling, in saucepan combine sugar, flour or cornstarch, and salt. Gradually stir in milk. Cook and stir the mixture till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove saucepan from heat.

Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine and vanilla. Stir.in 1 cup of the coconut. Pour hot mixture into baked pastry shell.

Make Meringue for Pie using the 4 reserved egg whites. Spread the meringue over hot filling; seal to edge. Sprinkle meringue with the remaining coconut. Bake in 350° oven for 12 to 15 minutes or till meringue is golden. Cool. Cover; chill to store.

Meringue Topping:

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar

In a medium mixer bowl beat the egg whites, vanilla, and cream of tartar at medium speed of electric mixer for about 1minute or till soft peaks form.

Gradually add the sugar, about 1 tablespoon at a time, beating at high speed of electric mixer about 4 minutes more or till mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual pie filling recipe.

Note: While the 3-egg-white recipe makes an adequate amount of meringue, you can use the extra egg white from a 4-egg-yolk pie for a more generous meringue. Follow the directions above, except use 4 egg whites, 1 teaspoon vanilla, 1/2 teaspoon cream of tartar, and 1/2 cup sugar. It may be necessary to beat the mixture slightly longer to achieve the proper consistency.