Source:

Sissy Wommack

Serves/Makes:1 pie

Ingredients

• 1 pre-baked pie shell
• 2 cups (475 ml) milk
• 3 eggs, separated
• 1/2 stick of butter
• 2/3 to 3/4 cup (175 ml) of sugar
• heaping 3 tbsp (45 ml) of plain flour
• dash of salt
• handful of coconut

Preparation

• Preheat Oven to 350 degrees (175 C.).
• Put milk on and warm.
• Mix flour-sugar and salt together, and add to milk.
• Cook until almost thick, on Med. to Med. High.
• Separate the eggs and slightly beat the egg yolks.
• Add about 1/2 to 1 cup (225 ml) of the thickened milk mixture to the beaten egg yolks and beat it together.
• Then add the egg and milk mixture back to the remaining milk mixture and continue to cook until thick.
• Take off stove and add the coconut and the butter.
• Pour the mixture into the baked pie shell.
• Beat the 3 egg whites until they begin to get stiff then add 1/4 tsp (1 ml) cream of tarter.
• Add 6 tbsp (90 ml) of sugar, one at a time, to the egg whites.
• Continue to beat, add 1 tsp (5 ml) of vanilla and beat until stiff.
• Spread the beaten egg whites onto of the coconut cream mixture.
• Make sure you spread the whites to the edges of the cream until it touches the crust.
• Sprinkle a small amount of coconut on top of the egg whites (merangue).
• Put in oven on 350 and bake until brown.

Comments

Spreading beaten egg whites all the way to the crust will help keep the merangue from shrinking and weeping.