Recipe for Creamy Custard Pie (With Caarmel Flavor)


1 cup dark brown sugar packed in a cup
1/3 cup flour
1/8 teaspoon salt
2 eggs, separated
1 teaspoon vanilla
1 tablespoon milk
1/2 cup cocoanut
1 baked 9 pie shell


Blend sugar, flour and salt, add egg yolks and milk. Cook in double boiler stirring frequently till thick. Add vanilla, butter and cocoanut. Beat egg whites stiff with 3 tb sugar. Add 1/2 to egg yolk mixture, and mix in lightly, cover with remaining meringue. Bake 12 minutes at 350 degrees F. until brown.

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