"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Cream Pie Recipe

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

Contributor:  
Contributor:  
Chloe French
Added: Monday, September 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
Dash of salt
3 T. cornstarch
2 c. milk
3 eggs, separated
1/3 stick margarine
1 t. vanilla
1 c. coconut
9 in. baked pie shell

Meringue:
3 egg whites
1/4 t. cream of tartar
6 T. sugar

Directions:
Directions:
Mix sugar, salt and cornstarch. Add milk and beaten egg yolks. Cook over medium heat, stirring constantly until thick. Remove from heat and add margarine, vanilla and coconut. Mix well and pour into baked pie shell.

Meringue:
Beat egg whites and cream of tartar until it forms peaks. Add sugar a little at a time blending well after each addition. Top pie with meringue and bake at 350 until meringue is slightly brown.

 

 

 

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