Coconut Cream Pie


  • 1 cup sugar
  • 1/2 cup flour
  • 1/4 tsp. salt
  • 3 cups milk
  • 4 eggs, separated
  • 3 Tbsp. butter or margarine
  • 1 1/2 tsp. vanilla
  • Ad
  • 1 can flaked coconut (3oz.)
  • 1 (9 inch) baked pie shell
  • 1 tsp. vanilla
  • 1/2 tsp. cream of tartar
  • 1/2 cup sugar


In a saucepan, combine the sugar, flour and salt. Gradually stir in milk. Cook, stirring constantly, until thickened and bubbly. Reduce heat and cook, stirring constantly, for 2 minutes more. Remove from the heat. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into egg yolks. Return the egg yolk mixture to saucepan and bring to gently boil. Cook and stir for 2 minutes. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of the coconut. Pour mixture into baked pastry shell. Beat egg whites with the vanilla and cream of tartar. Gradually add sugar, beating until stiff. Spread over hot filling, sealing to the edges of crust. Sprinkle with remaining coconut. Bake in 350 degree F oven for 12-15 minutes or until the meringue is golden. Cool. Cover and refrigerate until ready to serve.


By Robin from Washington, IA


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Coconut Cream Pie
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