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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from Grandma's Cookbook, 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
1/2 tsp. Salt
3 tbsp. Cornstarch
1 tsp. Flour
3 cup Milk
3 Egg Yolks, slightly beaten
1 tbsp. Butter
1 1/2 tsp. Vanilla1/2 cup Shredded Coconut
Directions:
Directions:
Mix in a saucepan sugar, salt, cornstarch, and flour. Stir in milk gradually. Cook over moderate heat, stirring constantly until mixture thickens and boils. Set aside from heat. This can all be done in a microwave. Slowly stir about 1/2 of mixture into the egg yolks, then blend into hot mixture in
saucepan. Boil a minute or two more stirring constantly. Remove from heat, add butter, vanilla, and coconut. Stir well. Let cool and pour into a baked pie shell. Serve with cool whip or meringue topping with 1/2 cup shredded coconut sprinkled on top and brown meringue in oven at about 300 degrees.
Personal Notes:
Personal Notes:
This recipe was originally give to me by Glenda Logsdon, post mistress for Jet for many years. She said she got it from Mary Hutcheson, her mother, an early day resident of Jet. It is the best coconut pie I've ever eaten.

 

 

 

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