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      RECIPE TITLE "Coconut Cream Pie" Author: Danielle D.

    yields2/3 people time30 min. difficultymoderate


    3/4 cup sugar; 7 tablespoons flour; 1/4 teaspoon salt; 2 eggs; 3 cups rich milk, scalded; 1 teaspoon vanilla; 1 baked 8 or 9 inch pastry shell; 1/2 cup heavy cream, whipped; 1/2 to 3/4 cup shredded or flaked coconut.

    Mix together the sugar, flour, salt, and eggs. Slowly stir in the scalded milk. Return the mixture to low heat, and stir constantly until it begins to boil. Reduce the heat to simmer and continue to stir and cook 2 to 3 minutes. Remove from the heat and add the vanilla. Cool to room temperature. Fold the coconut into the cooled cream pie filling, or add layers of coconut as you pour the filling into the shell. Top with whipped cream and sprinkle with coconut, or top with a meringue, sprinkle with coconut, and bake at 350 degrees 15 to 20 minutes.

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    coverWith more than 200 recipes, 150 illustrated techniques, and 32 pages of photos of finished pies and pastries depicted in full color, this complete, practical, and indispensable book can be a magic wand for making the pies and pastries that cooks dream of.


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