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Coconut Cream Pie

1 baked pie shell
2 1/4 cups milk
1 cup sugar
3 eggs, separated
1/4 cup cornstarch
1 tsp. Vanilla
1 3/4 cups toasted coconut
1 Tbsp. Butter

Preheat the oven to 400 degrees. In a saucepan, whisk 2 cups of
the milk and sugar together. Place the pan over medium heat and
bring the liquid up to a simmer. Whisk the egg yolks together.
Temper the hot milk into the egg yolks. Whisk the egg mixture into
the hot mixture. In a small bowl, dissolve the cornstarch in the
remaining milk, making a slurry. Whisk the slurry into the hot milk
mixture. Bring the liquid up to a boil and reduce to a simmer.
Cook the mixture, stirring constantly, until the filling is thick,
about 4 to 6 minutes. Fold the vanilla, coconut, and butter. Mix
well. Pour the filling into the prepared pan and cool the pie
completely. Using the electric mixer with a whip attachment, whip
the egg white to soft peaks. Add the remaining sugar and whip the
egg white to stiff peaks. Spread the egg whites over the top of
the pie. Place the pie in the oven for about 3 to 4 minutes, or
until the meringue is golden brown.


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