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Coconut Pie w/ Merengue Recipe

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This recipe for Coconut Pie w/ Merengue, by , is from The Cook Family 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!

Elizabeth Adair


1/2 Stick of Butter
1 1/2 Cup Sugar
1/4 Cup sugar (for the merengue)
3 Cups of Boiled (scalded) Whole Milk
3 Tbsp Corn Starch
3 Tbsp Flour
4 Eggs, separate the yolks and whites, discard 1 yolk--
so that you have 3 egg yolks and 4 egg whites in separate small bowls.
(the egg whites will be used for the merengue)
2 tsp Vanilla Extract, separated
1/2 tsp Salt
1/2 Cup shredded Coconut

1 Pie Shell, Cook beforehand

Preheat oven to 400

Cook Pie Shell first and let it cool while making the filling.

In a medium saucepan, add all ingredients --
except for the shredded coconut,
and the egg whites & sugar for the meringue.

On medium heat, stirring constantly, cook the filling mixture until it thickens.
Cook and stir for approximately 10 minutes

Turn off the heat and add the shredded coconut, stirring until combined.

Pour the filling into the cooked pie shell and set aside.

Making the meringue:
Beat with electric mixer:
4 egg whites, 4 tsp of sugar, and 1 tsp Vanilla and beat until soft peaks form.

Pile the meringue onto the filling in the pie shell and spread to the edges of the pie.
Sprinkle a few flakes of coconut over the meringue and place into a preheated oven at 400.
Cook for 5-7 minutes or until it starts to brown.
Be careful, it will burn quickly!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This was one of Mama's pies that she made everyday. We also made this filling as a custard or pudding.
The custard can also be used when making banana pudding, just leave out the coconut!




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