Pie

By davethibodeaux

Ingredients

• 3 cups milk
• 1 cup sugar
• 1/2 cup corn starch
• 3 eggs
• 1 small can coconut
• 1 1/2 tsp. vanilla

Preparation

Step 1

Measure milk. Take just enough out to make a thin smooth paste when added to sugar and corn starch. Heat remaining milk.

Separate the eggs (may add 2 whole eggs to the yolks). Beat the yolks and while beating add a little hot milk. All all this to corn starch and sugar mixture. Add the rest of the hot milk and then the vanilla and coconut (save some coconut for top of pie if desired). Cook until thick. (If mixture begins to lump - remove from heat and beat until smooth and return to heat). Pour into baked pie shell. Top with meringue and bake at 425 degrees until golden.

Meringue -

Beat egg whites with 1/8 tsp. of cream of Tartar and 2 or 3 tablespoons cold water. Add sugar slowly and beat until dissolved meringue peaks.
(About 3 tablespoons sugar, add a tbsp at a time.)

Variations

Chocolate -
Chocolate squares x 3 (melted) for 3 cups of milk. May add more for darker chocolate pie.

Butterscotch -
Use 2 cups packed brown sugar instead of white sugar. You may add about 1/2 tsp butter extract.

Banana Cream -
Place bananas in bottom of pie shell and top with filling.

Pineapple -
Strain large can of crushed pineapple and add to the filling.