Coconut Puddin' Pie
|Soft butter||2 Tablespoon|
|Sifted confectionery sugar||1 Cup (16 tbs)|
|Eggs||3 , separated|
|Vanilla extract||1⁄2 Teaspoon|
|Evaporated milk||1⁄2 Cup (8 tbs) (Undiluted)|
|Freshly grated coconut||2 Cup (32 tbs)|
|Ground nutmeg||1 Teaspoon|
|9 inch baked pastry shell||1|
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.