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Grandma the Pie Maker

Coconut Cream Pie Maker

  • 3/4 cup sugar
  • 1/3 cup all-purpose flour or 3 Tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 slightly beaten egg yolks
  • 2 Tablespoons butter or margarine
  • 1 teaspoon vanilla
  • 1 cup flaked coconut
  • 1 9-inch baked pastry shell
  • 1 recipe of Meringue
  • Oven 350 degrees
  • In saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat till mixture boils and thickens, Cook 2 minutes longer. Remove from heat add 1 cup coconut.

    Stir small amount hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature (To prevent a crust from forming, put clearn plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into baked pastry shell.

Meringue:

Beat 3 egg whites with 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla till soft peaks form. Gradually add 6 Tablespoons sugar, beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Spinkle with 1/2 cup coconut over meringue. Bake in moderate oven (350 degrees) about 12 to 15 minutes, or till meringue is golden. Cool

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