Coconut Pies

Ethel Wilkes
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 pie shells, baked
  • 9 eggs, separated
  • 3 cup sugar
  • 3/4 cup cornstarch
  • 3 cans evaporated milk
  • 1 1/2 cup regular milk
  • 3 cup coconut
  • 1 1/2 sticks oleo
  • 3 tsp vanilla

Makes 3 (9 inch) pies. In large microwave bowl, put sugar and cornstarch. Mix well. Add milks and oleo. Heat until boiling in microwave, stirring constantly every 2 minutes. Beat egg yolks and gradually add some of the hot mixture to the egg yolks. Beat egg yolk mixture into hot sugar-milk mixture. Return to microwave and cook until thick and smooth, stirring every minute. Add vanilla and coconut. Divide into 3 crusts. Make meringue with whites, cover filling and brown. May sprinkle coconut on top of meringue.





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