Yam Custard Pie Recipe
Ingredients
| 2 cups cold mashed cooked yams | ||
| Eggs | 3 Small, separated | |
| 1 cup less | ||
| Sugar | 2 Tablespoon | |
| Melted butter | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Pastry for 1-crust 9-inch pie, unbaked | ||
| Vanilla extract | 1/2 Teaspoon | |
| Shredded coconut | 1/4 Cup (16 tbs) | |
Directions
Beat yams and egg yolks together until light and fluffy.
Beat in 1/2 cup sugar, the butter, salt, and milk.
Pour into pastry-lined pie pan.
Bake in preheated moderate oven (350°F.) for 40 minutes, or until set.
Beat egg whites until foamy.
Gradually beat in remaining sugar and continue beating until stiff.
Add vanilla; pile meringue lightly on pie.
Sprinkle with coconut.
Bake in hot oven (425 °F.) for 5 minutes.
Cool.
Makes 6 to 8 servings.
Beat in 1/2 cup sugar, the butter, salt, and milk.
Pour into pastry-lined pie pan.
Bake in preheated moderate oven (350°F.) for 40 minutes, or until set.
Beat egg whites until foamy.
Gradually beat in remaining sugar and continue beating until stiff.
Add vanilla; pile meringue lightly on pie.
Sprinkle with coconut.
Bake in hot oven (425 °F.) for 5 minutes.
Cool.
Makes 6 to 8 servings.
Chef
