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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from The Wooley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Turner


1 9" baked pastry shell
c. all purpose flour
1 c. sugar
2 T. cornstarch
tsp. salt
3 c. milk
3 egg yolks, slightly beaten
2 T. butter
2 tsp. vanilla extract
1 c. of flaked coconut
Meringue or whipped cream

Combine flour, sugar, cornstarch, and salt in saucepan.
Gradually add milk; blend well. Cook, stirring constantly until thick.
Blend about c. of the hot mixture into egg yolks; then add to the hot mixture in saucepan.
Cook 1 minute, stirring constantly.
Blend in butter, vanilla, and coconut.
Cover and cool to lukewarm, stirring occasionally.
Pour into baked pastry and top with meringue or whipped cream.




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