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Coconut Cream Pie

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5 tablespoons coconut dessert
5 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold water
1 baked pie shell
1 1/2 cups scalded milk
3 egg yolks
1 cup shredded coconut
2 teaspoons vanilla


Blend coconut dessert with the cold water, add 1/2 cup of the hot milk and mix well. Add sugar and beaten egg yolks blended together. Cook in double boiler until thick. Add shredded coconut and cook 3 minutes. Cool and add vanilla. Pour into pie shell and cover with meringue made of 2 stiffly beaten egg yolks and 3 tablespoons granulated sugar, 1/4 teaspoon vanilla. Sprinkle top with 1/2 cup shredded coconut. Return pie to oven to lightly brown.

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