Coconut Cream Pie #4
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Coconut Cream Pie #4
  Coconut    Pie    Creams  
Last updated 6/12/2012 1:17:03 AM. Recipe ID 47245. Report a problem with this recipe.
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      Title: Coconut cream pie #4
 Categories: Pie
      Yield: 8 Servings
      1    Deep dish pie crust
      1 c  Shredded coconut
      6    Eggs
      2 c  Sugar
      2 tb Corn starch
      3 c  Milk
      4 tb Butter
      2 tb Vanilla
      3 tb Shredded coconut
      2 ts Cream of tartar
      6 tb Sugar
  Prepare one nine inch deep dish pie shell.  Preheat oven to 350F.
  PUDDING Separate eggs and set whites aside for meringue. Mix egg
  yolks, sugar, corn starch, milk, vanilla and butter. Stir in 1 cup of
  shredded coconut. In top of double boiler, cook mixture until thick,
  stirring constantly. Pour pudding into previously prepared deep dish
  pie shell.
  MERINGUE Beat egg whites and 2t cream of tartar until foamy. Slowly
  beat in 6T sugar, 1T at a time. Continue beating until stiff and
  glossy. Beat in 1t vanilla.  Heap meringue onto top of pie filling.
  Carefully seal meringue to edge of pie crust to prevent shrinking or
  weeping.  Top meringue with 3T shredded coconut.
  Bake pie at 350F until meringue is a delicate brown color.  Cool pie
  away from draft.
  Date: Wed, 5 Jun 1996 22:38:22 -0400 (EDT)
  From: Wendy Johnson 
  MM-Recipes Digest V3 #157

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Recipe ID 47245 (Apr 03, 2005)

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