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Pie -Coconut Cream Recipe

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This recipe for Pie -Coconut Cream, by , is from Mary Lou's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Lou

Category:
Category:

Ingredients:  
Ingredients:  
c. cornstarch (or ⅓ c. flour)
⅔ c. sugar
2 c. milk, scalded
3 slightly beaten egg yolks
2 tbsp. butter or oleo
tsp. vanilla
1 c. flaked coconut (reserve < c. for toasting)

meringue topping:
3 egg whites
tsp. vanilla
tsp. cream of tartar
6 tbsp. sugar

Directions:
Directions:
Mix cornstarch and sugar; gradually add milk.
Cook over moderate heat, stirring constantly until mixture thickens and boils.
Cook 2 minutes; remove from heat.
Add a small amount of mixture to egg yolks: stir, then stir eggs into hot mixture.
Cook 1 minute; stirring constantly.
Add Oleo (butter), vanilla and coconut.
Cool slightly.
Pour into baked pie shell. Cool.

Meringue (optional)
Bring egg whites to room temperature
Combine egg whites, vanilla and cream of tartar.
Beat with a mixer on medium speed, approx. 1 minute or until soft peaks form.
Gradually add sugar, 1 tbsp. at a time; beat on high speed for about 4 minutes until stiff, glossy peaks form. Immediately spread over pie. Bake at 350 for 10-15 minutes until slightly browned.

Sprinkle with toasted coconut. ( cup)

Personal Notes:
Personal Notes:
Add meringue topping, if desired.

 

 

 

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