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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Cream Meringue Pie Recipe

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This recipe for Coconut Cream Meringue Pie is from The Graves Family Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tbsp butter or margarine
1/2 tsp vanilla extract

MERINGUE:
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
1 pie crust (9 inches), baked
1/2 cup flaked coconut

Directions:
Directions:
In a saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir 1 cup of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in the chopped coconut, butter and vanilla until butter is melted.

For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form.

Pour hot filling into crust. Spread meringue on top, sealing edges to crust. Sprinkle with flaked coconut. Bake at 350ºF for 13-15 minutes or until golden brown. Cool on a wire rack for 1 hour; chill for 1-2 hours before serving. Keep leftovers refrigerated.

 

 

 

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