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Coconut Cream Pie Recipe

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

Dorothy Wirfel


Baked pie shell or dough for shell:

1 1/2 c. flour
1/2 c.Crisco
pinch of salt
1/3 c. water (or less)


2 c. milk
2 T. butter
1/2 c. sugar
2 egg yolks
1/4 c. cornstarch
1/4 tsp. salt
1 tsp. vanilla
1/2 c. coconut


2 egg whites
1/4 c. sugar

Dough for pie shell: Mix flour, Crisco, and salt til crumbly. Add water a little at a time until dough forms. Roll out on floured surface. Place in pie pan. Pinch rim and prick bottom. Bake at 400 til lightly browned, about 10 - 12 minutes. Or use your own recipe or a bought pie shell, baked.
Pie filling: Warm milk on stove (medium heat). Dissolve about 2 T. butter in milk. Put sugar, 2 egg yolks, cornstarch and salt in a bowl. Mix with a spoon and add a little heated milk to make smooth. Add this mixture to the warm milk and stir constantly until it thickens to pudding consistency. Take off stove and add vanilla. Stir and let cool a short time. Add 1/2 c. coconut. Stir and let cool while you beat the egg whites.
Topping: Beat egg whites and slowly add sugar until soft peaks form.
Pour pudding into baked pie shell. Spread topping over pie and sprinkle coconut on top. Bake at 350 15 - 20 minutes until coconut browns.




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