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Delicious Coconut Pie with Meringue Topping

Experience the delightful taste of Joey’s Coconut Pie, a creamy dessert filled with rich coconut flavor and topped with a light, fluffy meringue. This recipe yields one 9-inch pie, combining a smooth coconut filling made from sugar, cornstarch, milk, and egg yolks, all whisked to perfection. The meringue is beautifully whipped with egg whites and cream of tartar for a perfect topping, baked until golden brown. Perfect for any occasion, this pie will be a hit with everyone who tastes it!

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Delicious Coconut Pie with Meringue Topping

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  1. Joey’s Coconut PieYield = one 9” pie Ingredients Preparation Combine sugar & cornstarch in a saucepan. Add a little of the milk to moisten. Stir in egg yolks, then add remainder of milk and mix. Cook above ingredients on medium heat until thick. (Must whisk continuously) Add vanilla, margarine, & coconut. Cook/stir for additional 1 minute. Mix and pour into baked pie shell. • 1 C sugar (white, granulated) • ¼ C cornstarch • 2 C milk • 3 egg yolks • 1 t vanilla extract • 2 oz butter or margarine • 1 C shredded coconut

  2. Meringue Ingredients Preparation Beat egg whites until foamy froth. Add cream of tartar and continue beating egg whites until they form firm peaks but not dry. Gradually add sugar 1 heaping T at a time. Beat until whites are thick and glossy. Spread meringue on top of pie filling. With the back of spoon, spread the meringue to cover the filling completely and to make decorative tips. Bake until meringue is golden brown. ENJOY! • 3 egg whites or ¼ C of liquid egg whites • ¼ t of cream of tartar • 3 heaping T sugar (white, granulated)

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