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domingo, 18 de noviembre de 2012

Coconut Meringue Pie

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

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

For meringue:
3 egg whites
4 oz sugar

9" pie plate

First make pastry. Roll out and line a pie plate.  TRim and pinch edges to give a scalloped effect.

Cream the margarine and sugar till fluffy then beat in egg yolks and nutmeg; add coconut, milk and vanilla.  When all combined turn into pastry case and bake on centre shelf 200ºC, 20 minutes.  Then 180ºC for 30 minutes.  When cooked remove and reduce heat to 170ºC.  Whisk egg whites till stif then add 2 level tablespoons sugar, rewisk till very stiff, fold in rest of sugar and spread on pie.
Bake 15-20 minutes.

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