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Edorise Broussard
¾ c. Sugar
3 T. Flour
2 c. Milk
1½ c. Flaked Coconut
1½ T. Margarine
1 tsp. Vanilla
Mix first 2 ingredients in a 2 quart saucepan. Whisk in the milk. Stir in the coconut and mix. Drop in the margarine. Cook on a medium fire, stirring constantly. When mixture begins to bubble and
thickens, don't stop stirring or it will scorch. After it is thickened stir in vanilla and pour into cooked piecrust.
Make a meringue using the recipe given in the Lemon Meringue Pie recipe.
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