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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Earl Abel's Coconut Meringue Pie Recipe

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This recipe for Earl Abel's Coconut Meringue Pie, by , is from Claudia's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Earl Abel's Restaurant


4 cups water
1 1/4 cups dried milk powder
1 cup sugar
1 cup (2 sticks) butter
1/2 cup cornstarch
5 eggs
2 1/4 cups coconut flakes, divided use
2 (9-inch) baked pie crusts

8 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 1/2 teaspoons vanilla extract

Combine water, powdered milk and sugar in 5 1/2-quart or larger pot and place overheat. Stir well. When sugar and milk are thoroughly dissolved, remove 1 cup of liquid and place in a mixing bowl; set aside. Add butter to pot and bring just to a boil.
Meanwhile, add cornstarch and eggs to reserved 1 cup liquid. Whisk well to remove all lumps. Add cornstarch mixture to the just-boiling pot, whisking continuously. (Be prepared for mixture to bubble up.)
Stir continuously while mixture thickens, reduce heat and allow to simmer 4-5 minutes, stirring frequently. Remove from heat-stir in 2 cups coconut. Divide mixture between pie shells.
For Meringue: Preheat oven to 400 degrees. With mixer, beat egg whites and cream of tartar until frothy. With mixer running, add sugar 1 tablespoon at a time, beating until mixture has stiff peaks. Do not under-beat. Fold in vanilla, then spread meringue atop pies, making sure meringue is taken to the edge of the pie crust to seal completely. Sprinkle top of each pie with remaining 1/4 cup coconut. Bake until meringue is golden brown, about 8-10 minutes. Cool on wire rack.




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