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Desserts - Coconut Pie

  • 2 unbaked pie crusts
  • 2 cups sugar
  • 3 cups milk
  • 5 eggs, separated
  • 5 tablespoons cornstarch
  • 2/3 stick butter
  • 1/3 teaspoon salt
  • 1 can coconut
  • 2/3 teaspoon coconut flavoring
  • 1/2 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla

In a double boiler, cook milk and butter on low heat. In a bowl, mix sugar, beaten egg yolks, cornstarch, and salt; slowly add milk and butter mixture. Cook, stirring constantly, until very thick. Add flavoring; cool. Bake crusts while filling cooks. Spread coconut in bottom of hot, cooked crusts, reserving a little for the top. Pour cooled filling in crusts.
Make meringue by beating egg whites until stiff. Add 1/2 cup sugar, 1 teaspoon cornstarch, and 1 teaspoon vanilla; beat until stiff. Spread on filling, seal edges, and sprinkle reserved coconut on top. Bake at 300° for 15 minutes.
Submitted By: June Sandlin
Lawrence Farmers Co-op
Number of Servings: 0
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