Coconut Cream Pie

  • on December 5, 2007
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Ingrients & Directions

2 c Milk
1/2 c Sugar
3 tb Cornstarch
6 ts Flour
3 Egg yolks; beaten
2 tb Butter
1/2 ts Salt
1 ts Vanilla
1/2 c Coconut

1 tb Cornstarch
2 tb Sugar
1/2 c Water

Mix thoroughly sugar, cornstarch and flour. Add to scalded milk in double
boiler. Cook until thick and smooth. Add beaten egg yolks and cook 5
minutes longer. Remove from fire and add butter, salt and vanilla. Stir
well. Add coconut.

MERINGUE: Cook until clear. Cool to room temperature.

3 egg whites (room temperature). Beat egg whites, add dash of salt. When
foamy, add to above mixture, small amount at a time. Add 2 T. more sugar
and beat until it looks like 7-minute icing. Cover cream filling making
sure edges are sealed. Bake 30 minutes at 325F.

8 Servings

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