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Coconut Custard Pie #2

Author/Submitted by: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936., RUTH BURKHAR
Servings: 1
Categories: Custard-Pie / Desserts / Pies & Pastries

3    egg yolk
2  cups  sugar
1  quart  milk
4  tablespoons  flour
1  teaspoon  vanilla
1    coconut, grated
3    egg white, beaten
2    pie shells, baked

To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the coconut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining coconut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies.

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