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Banana-Coconut Cream Pie
5 T flour
2 C milk
3 egg yolks, beaten slightly
1 C flaked coconut
2-1/4 t vanilla
1 baked 9-inch pie shell
2 egg whites
Combine 4 T sugar, flour and � t salt in top of double boiler. Add milk and egg yolks; mix thoroughly. Cook over boiling water for 10 minutes, stirring constantly. Remove from heat. Add half the coconut and 1-1/4 t vanilla; cool. Slice 1 banana into pie shell; fill with coconut mixture. Slice 1 banana over filling. Beat egg whites in large bowl until frothy. Add � C sugar gradually; beat until stiff peaks form. Add remaining vanilla and dash of salt. Pile meringue over filling; seal edges. Slice remaining coconut. Bake at 450� until lightly browned.
Yield: 6-8 servings
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan Godfrey email@example.com