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Waioli Tea Room Coconut Pie

2 c Milk
1/4 c Grated coconut
1/4 c Sugar
1/4 t Salt
4 Egg yolks
3 T Cornstarch
1/2 c Sugar
1 T Butter
1 t Vanilla
2 Drops almond extrace
Single crust pie shell ckd
4 Egg whites
1/4 t Cream of tartar
1/2 c Sugar
1/4 t Salt

Mix first four ingredients in the top of a double boiler. Place over, but not touching water. Bring water to a boil. Mix egg yolks, cornstarch and remaining 1/2 c sugar together and add to custard mixture in pan. Bring to a boil and cook until thickened, stirring frequently. (This will take some time, about 15 minutes. As it begins to cook it gets lumpy, but will smooth out as it thickens.) Mix butter, vanilla and almond extract together and add to thickened custard. Pour into baked and cooled pie shell. Top with meringue: Beat egg whites until stiff. Mix salt, cream of tartar and sugar together and add a little at a time to egg whites. Beat mixture until stiff and stands in peaks. Spread over pie being sure to touch crust all around. Bake at 350 degrees until golden brown, about 20 minutes.

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