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Coconut Cream Pie Recipe

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

Contributor:  
Contributor:  
Cheryl Cisler
Added: Tuesday, May 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup granulated sugar
1/3 cup flour or 1/4 cup corn starch
3 cups milk
4 egg yolks, beaten
2 T. butter or margarine
1 tsp. vanilla extract
1 cup flaked coconut
1 9" pie shell, baked
Meringue:
4 egg whites
1/2 tsp. vanilla extract
1/4 tsp. cream of tartar
8 T. granulated sugar

Directions:
Directions:
In a 4 to 8 cup microwavable glass bowl or measuring cup, blend sugar and cornstarch. Stir in milk. Microwave at full power 8 12 minutes until mixture thickens and boils; stir every 3 or 4 minutes during cooking. Stir some of the hot mixture into beaten egg yolks; then blend egg into hot mixture. Microwave at full power 1 minute. Blend in vanilla and butter. Add coconut. Pour into pie shell. Top with meringue and bake at 350 degrees for 12 -15 minutes until lightly brown. Cool and chill for several hours prior to servicing..
Meringue:
Beat egg whites with vanilla and cream of tartar until soft peaks form. Add sugar gradually. Beat until stiff peaks form and sugar is dissolved.

 

 

 

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