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Coconut Meringue Pie

  • 1/4 lb coconut, shredded
  • 1 pint milk
  • 1/4 tsp salt
  • 3 eggs
  • 3/4 cup sugar
  • 1 Tbsp butter, melted
  • 3 Tbsps powdered sugar
Separate the eggs and beat the egg yolks until light. Gradually add sugar and beat until light and lemon colored. Add butter. Stir in hot milk, salt and 3/4 of the shredded coconut. Pour into a pastry shell which has been baked over an inverted pie pan. Bake in a oven heated to 350F at 350°F for 30 minutes (be patient, you rascal). Remove from the oven. While the pie is cooling, beat the egg whites to a stiff froth, adding 3 Tbsps powdered sugar. Spread on the pie. Sprinkle remaining coconut on top. Brown in a quick oven at 400°F.
Submitted by Tess M Jul 31, 2009
15 min 30 min 45 min


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