"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
3/4 c. sugar 2 tbsp. cornstarch 2 c. milk pinch of salt 3 eggs, separated 1 can coconut 1 tsp. vanilla 1 baked pie shell
Mix sugar and cornstarch. Add milk, salt and egg yolks and cook over low heat until thickened. Add coconut and vanilla. Beat egg whites until stiff. Add 1/2 c. of sugar gradually. Sprinkle with coconut. Bake at 300ºF until pie is browned.
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