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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a 1922 Ladies Home Journal recipe. I hought I would post it before it got lost. It won a medal in 1931 also. Ingredients:
1/2 cup white sugar |
6 tablespoons white sugar |
2 tablespoons cornstarch |
1/8 teaspoon salt |
3 large eggs, separated |
2 cups whole milk |
6 stale coconut macaroons, crumbled to fine crumbs |
9 inches baked pie crusts |
1/4 cup blanched and slivered almonds |
Directions:
1. Bake your pie shell, and cool.
2. Blend 1/2 cup white sugar, with cornstarch, salt, altogether.
3. Stir in well beaten egg yolks and milk.
4. Combine all in a sauce pot, and cook until thick.
5. Cool.
6. Add the fine macaroon cookie crumbs.
7. Pour into the cooled baked pie shell.
8. Beat egg whites until stiff and add the 6 tablespoons sugar, beat until stiff.
9. Pour over pie.
10. Scatter the almonds over top of meringue.
11. Bake in an oven 300°F until golden brown.
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