Coconut Cream Pie
By lmeyer
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Ingredients
- 1 (9") baked pie shell
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/2 tsp salt
- 2 1/2 cup milk
- 3 eggs, separated
- 1 tsp vanilla
- 1 cup coconut
- 6 T sugar
- 1/4 tsp cream of tartar
Details
Preparation
Step 1
Mix cornstarch, sugar and salt in top of double boiler; slowly stir in milk. Cook over boiling water, stirring constantly, until thick enough to mound slightly. Cover and cook 10 minutes, stirring occasionally. Stir a little hot mixture into beaten egg yolks. Stir into remaining hot mixture. Cook 2 more minutes, stirring constantly.
Remove from heat; stir in vanilla and 3/4 cup coconut. Cool to room temperature. Turn into pie shell. Beat egg whites; slowly add 3 T sugar and 1/4 tsp cream of tartar. Beat until stir. Pile on filling. Sprinkle with 14 cup coconut. Bake at 350 degrees for 10-15 minutes.
Recipe from Ruth Everding
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