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Coffee Cream Pie


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  • 1/4 cup flour
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • 1 cup strong brewed coffee
  • 1 cup milk
  • 2 egg yolks
  • 2 tablespoons butter
  • 1 baked pastry shell, 9-inch
  • 1 recipe meringue (below)


In a medium saucepan, combine flour, salt, and sugar; add coffee and milk. Cook, stirring constantly, until thickened. Stir mixture into beaten egg yolks then return to the saucepan. Cook 2 minutes longer. Add butter; cool. Pour into pastry shell and top with meringue. Bake as directed for meringue (below).

Meringue Topping

  • 2 egg whites
  • 4 tablespoons sugar
  • 1/2 teaspoon vanilla
Beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Add vanilla or other flavoring. Spoon onto pie, spreading to crust edge to seal filling in. Bake at 325° for 15 to 18 minutes, until nicely browned.

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