Submitted by Charmin Kelley, Springfield, Mo.
FIRST LAYER – CRUST
• 1 1/3 C flour
• 1/2 tsp salt
• 1/2 C shortening
• 3 Tbsp cold water
Preheat oven to 425 degrees. Combine flour and salt in mixing bowl. Cut in shortening with fork to pea- sized coarse meal. Add water (1 Tbsp at a time). Form dough and roll out on floured surface. Bake in pie pan for 15 minutes. Set aside.
SECOND LAYER – FILLING
• 3/4 C sugar
• 3 Tbsp cornstarch
• 1/4 tsp salt
• 2 C milk
• 3 egg yolks (slightly beaten)
• 2 Tbsp butter
• 1 tsp vanilla
• 1 C coconut (for topping)
In saucepan, combine sugar, cornstarch, salt and milk. Cook and stir over medium heat until bubbly. Cook and stir 2 more minutes. Remove from heat and add yolks. Immediately return to heat and cook 2 more minutes, stirring constantly. Remove from heat and add butter, vanilla and coconut. Pour into crust.
THIRD LAYER – MERINGUE
• 5 egg whites
• 1/2 tsp vanilla
• 1/4 tsp cream of tartar
• 10 Tbsp sugar
Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar until stiff and glossy peaks form. Pour over custard. Sprinkle with coconut and bake at 350 degrees for 15 minutes.
