Coconut Cream Pie:
Combine milk, sugar, cornstarch and salt in a saucepan; cook over medium heat until thickened. Cook for 2 additional minutes, stirring constantly. Remove from heat. In a small bowl, stir a small amount of hot mixture into egg yolks. Pour yolks back into saucepan; simmer gently for 2 minutes. Add margarine, vanilla and one cup coconut; pour into crust. Spread meringue over pie; seal to edges. Sprinkle with remaining coconut. Bake at 350 degrees for 12 minutes.
Beat egg whites with an electric mixer on high speed until very stiff peaks form. Add marshmallow creme; beat for 4 minutes.
Tip: Let the kids make a sweet treat while waiting for a pie to bake! Twist scraps of leftover pie crust and roll in cinnamon-sugar. Bake at 350 degrees for 10 minutes, until toasty…yum!
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