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Coconut Cream Pie Recipe

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

Added: Wednesday, July 29, 2009


1 c. Vanilla Wafer crumbs (about 28 vanilla wafers)
2 tbsp. butter, melted
vegetable cooking spray
1/3 c. plus 1 tbsp. sugar
3 tbsp. cornstarch
1/4 tsp. salt
2 1/2 c. skim milk
2 egg yolks
1/2 c. plus 1 tbsp. shredded coconut, divided
1 tsp. vanilla
1/2 tsp. imitation coconut extract
3 egg whites
3 tbsp. sugar

Combine crumbs and butter in a bowl; stir well. Press into a 9" pie plate coated with cooking spray. Bake at 350 for 10 minutes. Let cool.
Combine 1/3 c. plus 1 tbsp. sugar, cornstarch, and salt in a saucepan. Gradually add milk, stirring constantly with a wire whisk. Cook over medium heat 12 minutes until thick and bubbly; remove from heat.
Beat egg yolks until thick and pale (about 4 minutes). Gradually stir about 1/4 hot mixture into yolks; add to remaining hot mixture, stirring constantly. Remove from heat, and stir in 1/2 c. coconut and extracts. Cover and set aside.
Beat egg whites (at room temperature) at high speed of an electric mixer until foamy. Gradually add 3 tbsp. sugar, 1 tbsp. at a time, beating until stiff peaks form.
Pour hot custard into prepared crust. Spread meringue over filling, sealing to edge of crust. Sprinkle with remaining tbsp. coconut. Bake at 350 for 15 minutes. Cool before serving.




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