- 6
- 30 mins
- 55 mins
Ingredients
- MERINGUE:
- 1 unbaked pastry shell (9 inches)
- 6 tablespoons sugar
- 5 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 3 egg yolks, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup flaked coconut
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 1/2 cup flaked coconut
Preparation
Step 1
Line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust.
For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.
Yield: 6-8 servings.