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Coconut Cream Pie Recipe

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

Lesa Postel
Added: Monday, September 19, 2005


1/2 c. sugar
3 egg yolks, beaten
3 c. milk
2 tsp. vanilla
1/3 can (15 oz.) cream of coconut (Coco Lopez)
1/4 c. and 3 T. cornstarch
2 T. butter
1/2 c. or more shredded coconut
9 in. pie shell


3 egg whites
6 T. sugar
1/4 tsp. cream of tarter
1/2 tsp. vanilla

Mix sugar and cornstarch in saucepan, gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Stir at least 1/2 of hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir for one minute. Remove from heat. Stir in butter, vanilla, cream of coconut and shredded coconut. Pour into pie shell.


Beat egg whites and cream of tarter in 2 1/2 quart bowl until foamy. Beat in sugar, one tablespoon at a time. Continue beating until stiff and glossy. Do not over beat. Beat in vanilla. Spread meringue over hot filling, right up to crust all of the way around sealing around crust.

Top with shredded coconut and bake at 400 degrees for 8-12 minutes.

Let egg whites stand at room temperature for greatest volume.




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