Ingredients
- 4 cups water
- 1 1/4 cups dried milk powder
- 1 cup sugar
- 1 cup butter
- 1/2 cup cornstarch
- 5 eggs
- 2 cups coconut flakes
- 2 9 9 inch baked pie crust
- MARINGUE
- 8 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- 1 1/2 teaspoons vanilla
- 1/4 cup coconut flakes
Preparation
Step 1
combine water, powdered milk and sugar in 5 1/2 quart pot and place over heat
stir well
when sugar and milk are thoroughly dissolved , remove 1 cup of liquid and place in a mixing bowl
set aside
add butter to pot and bring just to a boil
meanwhile, add cornstarch and eggs to reserved 1 cup liquid
whisk well to remove all lumps
add cornstarch mixture to the just boiling pot, whisking continuously
stir continuously while mixture thickens, reduce heat and allow to simmer 4 to 5 minutes stirring frequently
remove from het, sit in coconut divide mixture between pie shells
MERINGUE
heat over to 400 *
with mixer beat egg whites and cream of tartar until frothy
with mixer running, add sugar 1 Tablespoon at a time beating until mixture has stiff peaks
DO NOT OVER BEAT
fold in vanilla, then spread meringue atop pies, making sure meringue is taken to the edge of the pie crust to seal completely
sprinkle top of each pie with coconut
bake until meringue is golden brown, about 8 to 10 minutes
cool on wire rack