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Elk Creek Restaurant & Yvonne Paterson’s Coconut Cream Pie


  • 1 cup sugar
  • 1/3 cup flour
  • 2 cups milk
  • 3 egg yolks, beaten
  • 3 Tablespoons butter
  • 1 teaspoon vanilla
  • 1 cup coconut
  • 1 (9-inch) baked pie shell
  • Meringue: 3 egg whites
  • 1 teaspoon cornstarch
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla



Combine sugar and flour.

Mix well.

Stir in milk and cook on low heat until thickened.

Stir in small amount of hot mixture into beaten egg yolks and add to hot mixture.

Cook 2 or 3 minutes longer.

Add butter, vanilla, and coconut.

Pour into baked pie shell.

Top with meringue (below) and bake at 350 until meringue is golden brown, approximately 5 to 10 minutes.

Serves 6-8.


Combine and beat until stiff.

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