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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from Grandma Bean's Favorite Recipes, 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!

Lorene Bean


For crust:
18 graham crackers
cup sugar
cup butter or margarine, melted
For filling:
1 cup sugar
tsp salt
3 eggs, separated
1/3 cup shredded coconut
3 Tbsp cornstarch
2 cups milk
1 tsp vanilla

For crust: Combine graham cracker crumbs with sugar; add melted butter and mix well. Press firmly onto bottom and sides of a buttered pie pan. Bake in a 350 oven 8-10 minutes. Cool thoroughly before adding filling.
For filling: Thoroughly mix 2/3 cup of the sugar, cornstarch and salt in top of double boiler. Stir in cold milk. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes longer without stirring. Stir a little of the hot mixture into the slightly beaten egg yolks; add gradually to remaining mixture to double boiler and cook 2 minutes over hot, not boiling, water. Stir constantly. Add vanilla. Beat egg whites until stiff and gradually beat in remaining 1/3 cup sugar. Pile lightly on top of thoroughly cooled pie filling. Sprinkle with coconut. Bake in a 325 degree oven 15 minutes or until lightly browned. Let pie stand until firm before cutting.




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