Mix dry ingredients. Stir in milk gradually. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Slowly stir half of mixture into egg yolks; blend into hot mixture. Boil 1 minute more, stirring constantly. Remove from heat and blend in butter, vanilla and coconut. Pour into pie shell. Cover with meringue, made of 3 egg whites and 6 tablespoons sugar. Sprinkle coconut on meringue, if desired. Bake at 400 for 8-10 minutes. MRS GILBERT BONNER (SUSIE) BLACKTON, AR From the book
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|Serving Size: 1 Serving (1707g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 869 (20%)|
|Amt Per Serving||% DV|
|Total Fat 96.6g||129 %|
|Saturated Fat 43.8g||219 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 45.1mg||14 %|
|Sodium 2097.7mg||72 %|
|Potassium 1748.1mg||46 %|
|Total Carbohydrate 794.7g||234 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 782.7g|
|Protein 86.2g||123 %|
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Calories per serving: 4315
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