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Coconut Cream Meringue Pie
June 30, 2007

I didn't use the meringue from this recipe since I didn't have any cream of tartar. However, the coconut cream filling was awesome. My father, whose favorite dessert has been coconut cream pie for his entire life, said, "You wouldn't be able to buy a pie like this anywhere, no matter how much you were willing to pay." I used the Never-Ever-Fail Meringue recipe, and I made my own pre-baked pie shell with the Basic Flaky Pie Crust recipe (baked the crust at 350 for about 20 minutes). Both recipes complimented this filling very well and the outcome was beautiful and delicious.

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