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Cream Pies Chocolate, Coconut and Pecan Recipe

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This recipe for Cream Pies Chocolate, Coconut and Pecan, by , is from YAYA SISTERS, 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!

Lorraine Rosales


3 Egg Yolks (beat with a little milk) save the egg whites for the meringue.
2 1/2 c. milk (stir in with eggs and flour mixture)
1 t. vanilla
1/2 c. flour
1/2 c. cocoa, coconut flakes, pecan pieces (depending on what pie you are making)
1 1/2 c. sugar
dash of salt
2 T. butter

In a double boiler
Beat the 3 egg yolks with a little milk.
2 1/2 c. milk (stir in with the eggs and flour mixture)
Mix together the flour, Cocoa, coconut flakes or the pecan pieces and sugar and salt in the double boiler.
Add butter. Heat on top of double boiler stirring constantly until thick.
Take off double boiler and add in vanilla.
Pour into pie crust( make sure you poke holes (with a fork) in pie crust and cook before adding filling..

Top with Meringue

Beat at room temperature egg whites on high speed (about a minute until fluffy). Add 5T. sugar and 1/2t. vanilla. Continue beating on high speed another 30 seconds.to a minute until desired consistency. Top over cream filling. Bake on 325 for about 20 min. or until golden on top. Cool on cool surface.

Personal Notes:
Personal Notes:
Don't cool on stove top and then turn on the burner. It will explode. Guess how I know that!




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