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St. Benedict's Coconut Cream Pie Recipe

   
 

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     St. Benedict's Coconut Cream Pie

Category   Desserts - Breads
Sub Category   None
Servings   6-8 servings
Preptime   12-15 minutes

Ingredients
1 cup sugar
1/2 cup all-purpose flour
1/4 tsp salt
3 cups milk
4 eggs, separated
3 tbsp butter or margarine
1 1/2 tsp vanilla extract
1 (3 1/2) oz can flaked coconut
1 9-inch baked pie shell
 
1 tsp vanilla extract
1/2 tsp cream of tartar
1/2 cup sugar

Instructions
In a saucepan combine the sugar, flour, and salt. Gradually stir in the milk. Cook, stirring constantly, until thickened and bubbly. Reduce the heat and cook, stirring constantly, for 2 minutes more. Remove from the heat.
Beat the egg y0lks slightly. Gradually stir 1 cup of the hot mixture into the egg yolks. Return the egg yolk mixture to the saucepan and bring to gentle boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter and vanilla. Stir in 1 cup of the coconut. Pour the mixture into the baked pastry shell.
Beat the egg whites with the vanilla and cream of tartar. Gradually add the sugar, beating until stiff. Spread over the hot filling, sealing to the edges of the crust. Sprinkle with the remaining coconut. Bake in a 350 oven for 12-15 minutes, or until the meringue in golden.
Cool. Cover and refrigerate until ready to serve. Serves 6-8


Originally Submitted
4/28/2011





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