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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from The Marcia Terry Barnett Family 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!

Contributor:  
Contributor:  
Linda Terry Wilburn

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sugar
6 Tbsp. cornstarch
1 1/2 c. milk
1 c. milnot
3 Tbsp. margarine or butter, melted
1/4 tsp. salt
1 tsp. vanilla
3 egg yolks, lightly beaten
1 heaping c. coconut
1 (9 in.) deep pie shell, baked

Meringue:
3 egg whites
1/3 tsp. cream of tartar
6 Tbsp. sugar
1 tsp. vanilla
1/2 c. coconut

Directions:
Directions:
For Pie Filling: Mix cornstarch, sugar, salt, margarine, milk, milnot and egg yolks in large saucepan. Cook over medium heat, stirring constantly with wire whisk until thick. Remove from heat. Stir in vanilla and coconut. Pour into baked pie shell. Top with the following meringue: In a large mixing bowl, beat the egg whites until foamy. Gradually add cream of tartar and sugar, 1 tablespoon at t time. Continue to beat until soft peaks form. Add vanilla. Beat well. The egg whites should be soft mounds rather than a sharp peak. Spread meringue over the pie, swirling to make soft peaks. Sprinkle with coconut. Brown meringue in heated oven @ 350 for 12-15 minutes or until top is golden. Watch carefully. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate about 4 hours before serving.

 

 

 

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