"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy V. Smith
Added: Tuesday, October 2, 2007


2 eggs, separated
1/2 c. sugar
5 tbsp. all-purpose flour
2 1/4 c. milk
1 c. flaked coconut
Pinch of salt
1 tsp. vanilla
4 tbsp. butter or margarine
1 baked 9-inch pastry shell

For meringue:

1/4 c. sugar
1/4 tsp. cream of tartar

Beat egg yolks. Combine yolks, sugar, flour, milk, coconut, and salt in a medium saucepan. Blend thoroughly. Stir in vanilla and butter. Cook over medium heat, stirring frequently, until thickened. Spoon mixture into pastry shell.

In separate bowl, beat egg whites until foamy. Gradually add sugar and cream of tartar. Continue beating until stiff peaks form. Spread meringue over pie, being careful to seal edges. Bake at 400 about 10 minutes or until lightly browned. Cool and refrigerate until serving time.

Personal Notes:
Personal Notes:
I like to eat mine while it's hot!




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