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Aunt Gertrude's Coconut Cream Pie - Coconut Cream Pie
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Recipe Information
Sissy Wommack

Serves/Makes:1 pie

  • 1 pre-baked pie shell
  • 2 cups (475 ml) milk
  • 3 eggs, separated
  • 1/2 stick of butter
  • 2/3 to 3/4 cup (175 ml) of sugar
  • heaping 3 tbsp (45 ml) of plain flour
  • dash of salt
  • handful of coconut
  • Preheat Oven to 350 degrees (175 C.).
  • Put milk on and warm.
  • Mix flour-sugar and salt together, and add to milk.
  • Cook until almost thick, on Med. to Med. High.
  • Separate the eggs and slightly beat the egg yolks.
  • Add about 1/2 to 1 cup (225 ml) of the thickened milk mixture to the beaten egg yolks and beat it together.
  • Then add the egg and milk mixture back to the remaining milk mixture and continue to cook until thick.
  • Take off stove and add the coconut and the butter.
  • Pour the mixture into the baked pie shell.
  • Beat the 3 egg whites until they begin to get stiff then add 1/4 tsp (1 ml) cream of tarter.
  • Add 6 tbsp (90 ml) of sugar, one at a time, to the egg whites.
  • Continue to beat, add 1 tsp (5 ml) of vanilla and beat until stiff.
  • Spread the beaten egg whites onto of the coconut cream mixture.
  • Make sure you spread the whites to the edges of the cream until it touches the crust.
  • Sprinkle a small amount of coconut on top of the egg whites (merangue).
  • Put in oven on 350 and bake until brown.
Spreading beaten egg whites all the way to the crust will help keep the merangue from shrinking and weeping.

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