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Coconut PIe
Ingredients:
Unbaked 9" pie shell
4 egg whites
1 tsp. nutmeg
1/8 tsp. salt
2 tsp. vanilla
2 c. sifted powdered sugar
1 1/2 c. flaked coconut
2 c. milk, scalded
2 Tbs. butter
Unbaked 9" pie shell
4 egg whites
1 tsp. nutmeg
1/8 tsp. salt
2 tsp. vanilla
2 c. sifted powdered sugar
1 1/2 c. flaked coconut
2 c. milk, scalded
2 Tbs. butter
Directions:
In top of double boiler, combine 2 egg whites, nutmeg, salt, vanilla, sugar, coconut, milk and butter stir over hot (not boiling) water 5 minutes, or until mixture has slightly thickened (do not overcook). Remove from heat; cool to room temperature. Beat remaining 2 egg whites only until they stand in soft, not stiff peaks. Fold into cooled coconut mixture. Empty into pie shell. Bake in very hot oven (450) 10 minutes; reduce heat to moderate (350) and bake 30 to 40 minutes longer, or until filling is firm in center. Serve cold.
Makes 6-8 Servings
In top of double boiler, combine 2 egg whites, nutmeg, salt, vanilla, sugar, coconut, milk and butter stir over hot (not boiling) water 5 minutes, or until mixture has slightly thickened (do not overcook). Remove from heat; cool to room temperature. Beat remaining 2 egg whites only until they stand in soft, not stiff peaks. Fold into cooled coconut mixture. Empty into pie shell. Bake in very hot oven (450) 10 minutes; reduce heat to moderate (350) and bake 30 to 40 minutes longer, or until filling is firm in center. Serve cold.
Makes 6-8 Servings
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