Coconut Puddin’pie

  • on June 21, 2008
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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 coconut.

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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