Coconut Pie

Zoe Hart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 egg yolks
  • 2 cup low-fat milk
  • 3 Tbsp cornstarch
  • 3 Tbsp Sweet & Low® liquid sweetener

Cook until thickened.


  • 1 cup coconut
  • 1 tsp vanilla
  • 2 Tbsp butter

Mix well and pour into cooked pie crust or crumb crust. Beat egg whites until peaks stand, add sweetener to taste. Spread over pie and bake at 350 degrees until meringue is brown.


Given by
Lisa, Krislyn, Mackenzie, and Ashtyn

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