Jacque’s Coconut Cream Pie

Ingredients

lat. milk

3 HAs. Cheeping) Cornstarch

I tsp. salt

1½ cup granulated sugar lap shredded coconut

A egg toks

1 tsp Vanilla

1 Hols. butter

Heat in saucepan: 3C milk - do not scold

Directions

1 Hols. butter

Heat in saucepan: 3C milk - do not scold Mix in large saucepan: Sugar, comstarch, salt slowly add IC cold milk -mix until smooth

Add to cold milk and sugar mixture - hot milk, stir until thick add beaten egg yolk and rapidly stir so yolk won't clump. Add vanilla, butter and coconut. Par into baked pie chust.

Merinques Egg whites should be roone temp) Beat 4 egg whites with 12 tsp. cream of tartar and I tsp. sugar-beat until stiff peaks then spoon on top Of hot pie filling, sprinkle with IC coconut and bake at 400 ° 810 min (until light brouh)

Carefully remove from oven and cool on countertop -

then refrigerate. Serve cold

Crust - Betty Crocker - use ice cold water