Coconut Puddin' Pie Recipe
Ingredients
| Soft butter | 2 Tablespoon | |
| Confectioner’s sugar | 1 Cup (16 tbs), sifted | |
| Eggs | 3 , separated | |
| Vanilla extract | 1/2 Teaspoon | |
| 1/2 cup undiluted evaporated milk | ||
| Salt | 1/8 Teaspoon | |
| Grated coconut | 2 Cup (16 tbs) | |
| Ground nutmeg | ||
| 1 baked 9-inch pastry shell | ||
Directions
Cream butter and sugar.
Add egg yolks, one at a time, and beat until mixture is very light and lemon-colored.
Add vanilla and milk.
Beat egg whites until foamy.
Add salt and beat until stiff but not dry.
Fold into creamed mixture.
Fold in 1 1/2 cups of the coconut.
Pour into baked pie shell and sprinkle with nutmeg.
Top with remaining 1/2 cup grated coconut.
Bake in preheated moderate oven (350°F.) about 35 minutes, or until the filling is just set.
Serve warm or cold.
Makes 6 to 8 servings.
Add egg yolks, one at a time, and beat until mixture is very light and lemon-colored.
Add vanilla and milk.
Beat egg whites until foamy.
Add salt and beat until stiff but not dry.
Fold into creamed mixture.
Fold in 1 1/2 cups of the coconut.
Pour into baked pie shell and sprinkle with nutmeg.
Top with remaining 1/2 cup grated coconut.
Bake in preheated moderate oven (350°F.) about 35 minutes, or until the filling is just set.
Serve warm or cold.
Makes 6 to 8 servings.
Chef
