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Coconut Cream Meringue Pie Recipe

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

Betty Baker
Added: Wednesday, September 30, 2009


l pastry shell (9"), baked
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
3 egg yolks, lightly beaten
1 c. flaked coconut, finely chopped
2 T. butter or margarine
1/2 tsp. vanilla

In a saucepan, combine the sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir 1 c. hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chopped coconut, butter,and vanilla until butter is melted. Pour hot filling into crust. Spread with meringue, sealing edges to crust. Sprinkle with 1/2 c. flaked coconut. Bake at 350 degrees for 13-15 minutes or until golden brown. Cool on a wire rack for 1 hour; chill for 1-2 hours before serving. Refrigerate leftovers.

3 egg whites
1/4 tsp. cream of tartar
6 T. sugar

In a mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 T. at a time, on high until stiff peaks form.

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