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miércoles, 14 de diciembre de 2011

Coconut Meringue Pie


For Pastry
5 oz fluor
1 1/2 oz margarine
1 oz lard
pinch of salt

For Filling
4 oz margarine
3 oz sugar
pinch nutmeg
2 egg yolks
3 oz coconut
1/4 pt milk
a few drops vanilla essence

For Meringue
2 egg whites
4 oz sugar
9" pie plate

First make pastry. Roll out and line Pie Plate.  Trim and pinch edges to five scall effect.
Filling:  Cream the margarine and sugar until fluffy then add egg yolks and nutmeg.  Add coconut, milk and vanilla.  When all combined turn into pastry case and bake on center shelf 410ºF, 20 minutes, then 350ºF, 30 minutes. Remove from the oven, and reduce temperature at 320ºF.
Meringue: Whisk ess whites until sriff then add 2 tbs sugar, rewisk until very stikk.
Fold in rest of sugar and spread on pie.  Bake 15-20 minutes.

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