Coconut-Butterscotch Pie Recipe
Ingredients
| Egg whites | 4 | |
| Salt | Dash | |
| Sugar | 1 Cup(16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Coconut | 1/2 Cup(16 tbs) | |
| Pecans | 1/2 Cup(16 tbs), chopped | |
| Graham cracker crumbs | 1 Cup(16 tbs) | |
| 1 Cup(16 tbs) | ||
| Sugar | 1/2 Cup(16 tbs) | |
| Evaporated milk | ||
| Flour | 1 Tablespoon | |
| Brown sugar | 1 Cup(16 tbs) | |
| Egg | 1 , beaten | |
Directions
Beat egg whites with salt until stiff peaks form; add sugar gradually.
Add vanilla; fold in coconut, pecans and crumbs.
Place in pie pan.
Bake at 350 degrees for 30 minutes.Mix all ingredients together in saucepan; cook for 5 minutes.
Cool.
Pour Sauce over meringue crust to serve.
Top with vanilla ice cream, if desired.
Add vanilla; fold in coconut, pecans and crumbs.
Place in pie pan.
Bake at 350 degrees for 30 minutes.Mix all ingredients together in saucepan; cook for 5 minutes.
Cool.
Pour Sauce over meringue crust to serve.
Top with vanilla ice cream, if desired.
Chef
