Coconut Pie

Ruth Wade
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 eggs, separated
  • 1 cup sugar
  • 3 level Tbsp flour
  • 1/2 tsp salt
  • 1 small can evaporated milk
  • 1 cup whole milk
  • 1 cup coconut
  • 1 tsp vanilla

Beat egg yolks, add sugar, and flour. Place milk over medium heat. When it begins to bubble; stir in eggs, flour, and sugar mixture. Stirring constantly cook until desired thickness. Remove from heat and add coconut and vanilla; pour into into baked pie crust (10 inch). Top with meringue using egg whites and 6 tablespoons sugar. Pour into pie, top with 1/2 can coconut. Brown in oven, 312 degrees until brown.





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