"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Coconut Cream Pie Recipe

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

Contributor:  
Contributor:  
Carole Williams
Added: Wednesday, November 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C. sugar
1/3 C. flour or 3 T. corn starch
1/4 tsp salt
1 C. milk
1 C. evaporated milk (6 oz can plus water to equal 1C.)
3 slightly beaten eggs
2 T. butter
1 tsp. vanilla
1 C. flaked coconut
1 9-inch baked pastry shell
1 recipe Meringue

Directions:
Directions:
In saucepan, combine sugar, flour, and salt. Gradually stir in milk until all sugar is dissolved. Cook and stir over medium heat until mixture boils. Cook 2 minutes longer; remove from heat. Stir small amount of hot mixture into yolks, then stir quickly into hot mixture; cook 2 minutes more, stirring constantly. Remove from heat, add butter,coconut and vanilla. Cool to room temperature, covered and stirring occasionally. Pour into pastry shell, top with meringue and sprinkled coconut; bake at 350 until browned, 12-15 minutes

Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
Baker's Coconut in a can is extremely moist
FOR CHOCOLATE PIE: Increase sugar to 1C, chop 2 squares unsweet chocolate and add with milk. Delete coconut.

 

 

 

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