ut Meringue Pie
1 ¼ cups all purpose flour
a) Stir together flour and salt using a pastry blender, cut in shortening until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of the flour mixture;
gently toss with a fork. Push
moistened dough to the side of the bowl. Repeat
moistening flour mixture, using 1 tablespoon of the water at a time, until all
the flour mixture is moistened.
On a lightly floured surface, use your hands to slightly flatten
dough. Roll dough from
d) To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate.
Ease pastry into pie plate without stretching it.
Trim pastry to ½ inch beyond edge of pie plate.
Fold under extra pastry. Crimp
edges as desired. Prick bottom and
edge of pastry with fork. Line
pastry with a double thickness of foil. Bake
450 for 8 minutes. Remove foil.
Bake 5 to 6 minutes until golden.
a) Stir together sugar, cornstarch and salt in a sauce pan.
b) Blend milk and egg yolks, gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
c) Remove from heat, blend in butter and vanilla.
d) Stir in ¾ cup flaked coconut.
e) Immediately pour into baked pie shell.
b) Beat in sugar, 1 teaspoon at a time
c) Continue beating until stiff & glossy. Do not underbeat.
d) Beat in vanilla
e) Spread over coconut custard and shape into peaks.
f) Sprinkle ¼ coconut over meringue
g) Bake on 400 until the meringue turns golden or about 8-10 minutes
Note: Watch carefully to make sure the meringue does not burn; adjust heat if needed.