Coconut Cream Pie

Mrs. Raymond Masling

Add together:

  • 2 cups scalded milk
  • 1 cup coconut

Mix together:

  • 1/3 cup sifted flour
  • 7/8 cup sugar
  • 1/8 tsp salt

To dry ingredients, add 3 egg YOLKS, well beaten. Add hot milk to this mixture, stirring as you add. Return to double boiler. Cook 15 minutes, stirring till thick.

Add:

  • 1/2 tsp vanilla
  • 1/2 tsp lemon flavoring

Pour in baked, cooled pie shell and cover with a Meringue and brown.

Meringue:

Beat 3 egg WHITES (better to use several days old) and add:

  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/4 tsp almond flavoring

Beat till they form rounded peaks. Then add in 1 Tbsp at a time, beating well after each addition, 6 Tbsp granulated sugar.

When all sugar hand been added, continue beating till just stiff and glossy, with all sugar dissolved, but not dry.

Pile Meringue on thoroughly cooled pie filling in pie shell, placing a tablespoonful of Meringue around edge of pie, close together and close to edge of pie. Leave no spaces between Meringue and edge of pie, for will be less likely to “weep” or shrink. Then heap rest of Meringue in center, pushing it out to meet border just formed. Leave surface of Meringue attractively irregular.

Bake in 375° degree oven to a delicate brown 10 – 12 minutes. Remove from oven and cool in pie plate at room temp. away from drafts to help prevent “weeping”.

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