COCONUT CREAM PIE|
1 (9-inch) baked pie shell
2/3 c. sugar
3 Tbsp. cornstarch
dash of salt
3 c. milk
3 egg yolks, beaten
1 Tbsp. butter
1 1/2 tsp. vanilla
Stir together sugar, cornstarch, salt and milk in
saucepan. Cook over medium heat, stirring constantly until it
thickens. Boil 1 minute. Beat 3 egg yolks in bowl, put 1/2 of
mix in bowl; mix. Then put back into pan; cook 1 more
minute. Take off heat. Add butter and vanilla to mix; fold in
1 to 1 1/2 cups coconut. Put in pie shell.
2 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar
1/4 tsp. vanilla
Beat egg whites and cream of tartar until foamy. Beat
in sugar 1 tablespoon at a time. Beat until stiff and glossy.
Beat in vanilla. Put on pie; seal edges. Bake 10 minutes or
until light brown.
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