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Coconut Cream Pie

Coconut Cream Pie



Pie Shell



  1. Filling: Combine sugar, flour and salt and add milk and egg yolks, mixing thoroughly. Cook until thickened.
  2. Add the 1 cup coconut and vanilla extract.
  3. Cool slightly, then turn into pie shell.
  4. Meringue: Beat egg whites until foamy throughout.
  5. Add sugar, 2 tablespoons at a time, beating after each addition until sugar is blended. Then continue beating until mixture will stand in peaks.
  6. Pile lightly on filling; sprinkle with the 1/2 cup coconut.
  7. Bake at 325 degrees F for 15 minutes or until lightly browned.


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