Coconut Puddin’pie

  • on December 25, 2007
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Ingrients & Directions

2 tb Soft butter
1 c Sifted confectioners sugar
3 Eggs separated
1/2 ts Vanilla
1/2 c Evaporated milk, undiluted
1/8 ts Salt
2 c Freshly grated coconut
pn Ground nutmeg
1 9 inch pie shell, baked

Cream butter and sugar. Add egg yolks, one at a time and beat until
mixture is very light and lemon colored. Add vanilla and milk. In another
bowl beat egg whites until foamy. Add salt and beat until stiff but not
dry. Fold into creamed mixture. Fold in 1 1/2 cups of the coconut. Pour
into baked pie shell and sprinkle with nutmeg. Top with remaining grated

Bake in preheated 350 oven for about 35 minutes or until filling is just
set. Serve warm or cold.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

1 Pie

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