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Coconut Cream Pie


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  • 1 9" baked pie shell
  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 2 cups milk
  • 3 egg yolks slightly beaten
  • 2 tbsp. butter
  • 1 1/2 tsp. vanilla
  • 1 cup coconut



Step 1

Mix together sugar, flour & salt in saucepan. Slowly stir in milk. Cook over low heat, stirring constantly, until mixture thickens. Blend in 1/4 cup of the mixture into the slightly beaten egg yolks and return to saucepan. Cooking over low heat 3-4 minutes do not boil. When mixtures thickens, remove from heat and stir in butter, vanilla & coconut. Cool without stirring, for 10 minutes. Cover with circle of wax paper placed flat on the filling. Pour filling into cooled pie shell. Let stand till cold. Bake meringue at 400 for 10 minutes.

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