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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from The Watson 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!

Mike Watson


Pie Filling:
In double boiler
⅓ cup of flour or cup of corn starch
⅔ cup of sugar
teaspoon of salt
2 cups of milk, scalded
3 slightly beaten (with fork) egg yolk
2 tablespoons of butter or margarine
1 teaspoon of vanilla
1 cup of moist, shredded coconut

3 egg whites
6 tablespoons of sugar

Pie Filling;
Mix flour, sugar and salt in container with lid and shake so flour won't be lumpy.
Add this to the scalded milk in top of the double boiler.
Cook over moderate heat, stirring constantly, until mixture thickens.
Add small amount of this mixture to the egg yolks.
Stir into the hot mixture.
Cook for a minute or two, stirring.
Add butter and vanilla, then cool.
Add most of one cup of moist, shredded coconut.
Put mixture into baked pie crust and top with meringue (see below).
Sprinkle a little coconut on top of the meringue before browning.

Beat 3 egg whites until stiff, gradually adding 6 tablespoons of sugar.
Cover pie with meringue and bake in 350 oven for 15 minutes.

Yields 1 pie

Preparation Time:
Preparation Time:
About an hour




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