COCONUT MERINGUE PIE

If you make your own crust, cook it fully in step one.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brush bottom and sides of crust with 1 egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.

Step 2

In medium saucepan stir together 1/2 cup sugar and flour. Stir in milk. Cook and stir over medium heat until mixture thickens and boils.

Step 3

Gradually stir about half of hot mixture into 3 egg yolks. Return egg yolk mixture to mixture in saucepan. Cook and stir until mixture boils. Boil gently for 1 minute. Remove from heat. Stir in 3/4 cup coconut, margarine or butter and 1 teaspoon vanilla. Keep warm.

Step 4

In small mixing bowl beat egg whites, 1/2 teaspoon vanilla and cream of tartar on high speed of electric mber until foamy. Gradually add 1/3 cup sugar, beating until stiff peaks form.

Step 5

Pour filing into crust. Spread meringue over warm filling, carefully sealing to edges of crust. Sprinkle with 2 tablespoons coconut.

Step 6

Bake on baking sheet at 350°F for 15 minutes or until brown. Cool on wire rack for 1 hour Refrigerate at least 3 hours or until set. Store in refrigerator.