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Coconut Crème Pie Recipe

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This recipe for Coconut Crème Pie is from The Lowther 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!
Category:
Category:
 

Pie
Ingredients:  
Ingredients:  
¼ c flour
½ c sugar
1 ½ c scalded milk
3 egg yolks (save whites for meringue)
½ c moist, shredded coconut
Directions:
Directions:
Mix flour, ½ c of the sugar, and salt in a double boiler. Add scalded milk and stir well. Cook over direct heat until thick and smooth, stirring constantly.

Beat egg yolks well in a bowl, stir n a little of the hot mixture and then pour into the double boiler. Cook over boiling water for 2 minutes, stirring constantly.
Remove from heat and add butter and vanilla.

Make meringue.

Fold coconut into the cooled filling. Fold 1/3 of the meringue into the filling. Pour filling into cooled pie shell. Spread remaining meringue on the pie as to leave deep swirls on the top and to touch the crust all the way around.

Bake in a 350º oven for 12 to 15 minutes or a 400º oven for 8 minutes.
 

Meringue
Ingredients:  
Ingredients:  
3 egg whites
⅛ tsp salt
6 tbsp sugar
Directions:
Directions:
Beat egg whites with salt into stiff enough to form soft rounded peaks. Now add sugar gradually in 1 tbsp portion at a time, beating well after each addition. Continue beating until meringue is thick and glossy.

 

 

 

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