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Coconut Cream Pie

Coconut Cream Pie



  • 4 tablespoons granulated sugar
  • 5 tablespoons flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, slightly beaten
  • 1 cup shredded coconut
  • 2 teaspoons vanilla extract

Pie Shell

  • 1 baked 9-inch pie shell


  • 2 egg whites
  • 4 tablespoons granulated sugar
  • 1/2 cup shredded coconut


  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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