Coconut Creme Pie
|1 pie crust, baked||1/4 cup Karo Syrup|
|2 cups milk||3 Tbs. cornstarch|
|1 Tbs. butter||2 tsp. vanilla extract|
|1 Tbs. flour||1/4 tsp. salt|
|2/3 cup sugar||3 eggs, separated|
|1 cup flaked coconut||6 Tbs. sugar|
In a saucepan, combine flour, cornstarch, sugar, & salt. Stir in milk & blend well. Cook over medium heat, stirring constantly. Add syrup & cook until mixture comes to a boil.. Boil for 1 or 2 minutes or until mixture is thickened. Remove from heat & add slightly beaten egg yolks (you may wish to add a small amount of cooked mixture to egg yolks & mix well before adding to cooked mixture). Bring back to a boil & cook 1 minute. Stir in coconut, butter & vanilla. Let mixture cool to lukewarm (stir occasionally). Pour into a baked pie crust. Beat Egg whites until stiff & add 6 Tbs. sugar. Blend until sugar is well blended. Place on top of pie & brown in preheated 350° oven for 10 minutes or until lightly browned. You may substitute whipped cream or Cool Whip for the egg white meringue.