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Coconut Cream Pie
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Serves/Makes:1 pie

  • 2/3 cup (150 ml) sugar
  • 3 tbsp (45 ml) cornstarch
  • 1 tbsp (15 ml) all-purpose flour
  • 1/4 tsp (1 ml) salt
  • 2 cups (475 ml) milk
  • 3 egg yolks, lightly beaten
  • 1 cup (225 ml) flaked coconut
  • 2 tbsp (30 ml) butter or margarine
  • 1 tsp (5 ml) vanilla
  • 9" baked pie shell
  • Meringue or whipped cream.
  • For Meringue:
  • 3 egg whites
  • 1/4 tsp (1 ml) cream of tarter
  • 6 tbsp (90 ml) granulated white sugar
  • Combine sugar, cornstarch, flour and salt in saucepan.
  • Gradually add milk; blend well.
  • Stirring constantly over medium heat, bring to a boil and boil 2 minutes.
  • Remove from heat.
  • Blend a small amount of hot mixture into egg yolks; then add warmed yolks to hot mixture in saucepan.
  • Cook for one minute, stirring constantly.
  • Add coconut, butter and vanilla; blend well.
  • Cover and cool to lukewarm, stirring occasionally.
  • Pour into pie shell.
  • Top with meringue or whipped cream.
  • To make meringue, beat leftover egg whites with 1/4 tsp (1 ml) cream of tartar until frothy.
  • Gradually add up to 6 tbsp (90 ml) granulated white sugar beating continuously, until stiff peaks form.
  • Do not underbeat.
  • Spread meringue over hot filling, seal to edge of crust.
  • Meringue may then be placed under broiler heat to brown top.
  • Watch very closely during this process.
  • It will only take a few minutes.
  • Cool meringue slowly, away from drafts to prevent shrinking and weeping.

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