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Coconut Crunch Pie

Author/Submitted by:
Servings: 1
Categories: Desserts / Pies & Pastries

    patricia dwigans fwds07a-
1  c  flour
1/2  t  salt
1/3  c  shortening
3  tb  water, or 4 tablespoons
3    egg yolks, well beaten
1 1/4  c  sugar
1  t  salt
1/2  c  milk
2  tb  butter, or margarine
1/2  t  almond extract
1/4  t  lemon extract
1  c  coconut, chopped
3    egg whites

Crust. Mix together flour and salt. Cut in shortening. Sprinkle 3-4 tablespoons water until you can form a ball; roll out and place in pie pan loosely and flute. Pour in filling. Bake at 350~ for 35-40 minutes or until knife comes out clean when tested. Coconut Filling. Combine egg yolks, sugar and salt; mix well. Add milk, butter, almond extract and lemon extract. Beat thoroughly. Fold in coconut. Beat egg whites until stiff but not dry. Fold into egg yolk mixture. Pour into pie shell. Winner 1973 Indiana State Fair. By KKBG35A RUTH BURKHAR

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