Angel Food Pie

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"This was my mothers famous Easter dessert. I always looked forward to having it at our Easter dinners with the different colors of coconut for the holiday."
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Ingredients

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Original recipe yields 8 servings

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Directions

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  1. Mix corn starch and sugar in saucepan. Add boiling water, stirring constantly. Cook until thick and clear. (about 10 minutes) Add salt to egg whites; beat until stiff, then add 3 teaspoons sugar; then add vanilla. Beat until egg whites are creamy. Pour hot corn starch slowly into egg whites (beating constantly) and until stiff. Pour into 9 inch pie shell. Decorate with coconut. (colored coconut optional) One large pie.

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