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Coconut Cream Pie Recipe

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

Don & Carol Blalock


9-inch baked pastry shell
1/4 c. cornstarch
2/3 c. sugar
1/4 tsp. salt
2 c. milk
3 eggs, slightly beaten
1 c. flaked coconut
2 Tbsp. butter or margarine
1 tsp. vanilla

Combine cornstarch, sugar and salt in large bowl. Gradually
add milk; blend well with wire whisk. Microwave for 3 minutes.
Remove, stir and microwave for 2 minutes. Remove, stir and
microwave for 1 minute. Remove, blend small amount of hot
mixture to egg yolks, then add to hot mixture, stir and
microwave for 2 minutes. Take out and add coconut, butter
and vanilla; blend well. Cover and cool to lukewarm, stirring
occasionally. Pour into baked pastry shell. Top with meringue.

3 egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
6 Tbsp. sugar
Beat egg whites with cream of tartar and salt in small mixing
bowl at high speed of mixer until frothy. Add sugar gradually,
beating well after each addition. Continue beating until sugar
disappears and egg whites form stiff peaks. Top pie with
meringue, spreading to edge. Bake at 350 for 12 to 15 minutes
or until lightly browned.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is the best Coconut Cream Pie I've ever tasted. It's so easy and foolproof using the microwave.




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