Recipe of the Month! July 2014

Recipe of the Month

Coconut Custard Pie

2 c. whole milk     3 tbsp. coconut

Mix:

4 tbsp. sugar

2 tbsp. butter

2 egg yolks

2 ½  tbsp. cornstarch

Meringue

Beat egg whites adding 2 tablespoons sugar.

Mix in:

½  tsp. Cream of tartar

1 tbsp. vanilla

Scald milk and coconut. Mix next 4 ingredients and add to milk. Bring to boil over slow to medium heat, stirring constantly. Stir in vinilla. Beat egg white, adding sugar and cream of tartar until firm.

Put in 1 (8 inch) baked pie crust and top with meringue. Sprinkle coconut over meringue and bake 12 to 15 minutes at 350 degrees until light brown.