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Grandma Keeter's Coconut Cream Pie

Author/Submitted by:
Servings: 6
Categories: Desserts / Pies & Pastries

Ingredients:
    -----PIE-----
3  each  Egg yolks, well beaten
2  cups  Milk, whole
3/4  cup  Sugar, granulated
1/3  cup  Flour, all-purpose
1/4  teaspoon  Salt
2  teaspoons  Butter, unsalted
1  teaspoon  Vanilla
1 1/3  cups  Coconut
1  each  Pie shell, 9", baked
    -----MERINGUE-----
3  each  Egg whites
1/2  teaspoon  Vanilla
1/4  teaspoon  Cream of tartar
6  tablespoons  Sugar, granulated

Directions:
Preheat oven to 350~. In a med. saucepan, combine egg yolks and milk; mix well. Add sugar, flour, and salt. Cook over med. heat until thick; stirring constantly. Remove from heat. Add butter, vanilla, and 1 cup of coconut. Pour into baked pie shell. Spread meringue over filling, sealing edges to crust, and sprinkle with 1/3 cup remaining coconut. Bake for 12 to 15 mins. Makes 6 to 8 servings. Meringue: Beat egg whites with vanill and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff. From Tampa Tribune, 9/2/93; MM by Sue Woodward (72772,2247/CIS; S.WOODWARD/GEnie; SWOODWARD/NVN), posted by DonW1948@aol.com


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