Coconut Cream Pie
Coconut Cream Pie
Ingredients :
1 9-inch baked pie crust2/3 cup sugar1/3 cup cornstarch2 tablespoons all-purpose flour1/4 teaspoon salt3 eggs3 cups milk1 tablespoon butter2 teaspoons vanilla extract1 1/4 cups sweetened flaked coconut Directions : In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.Gradually stir in milk.Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.Remove from heat; stir in butter and vanilla.Stir in coconut until blended; pour into baked pie crust.Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.Just before serving, spread with whipped cream; sprinkle with toasted coconut.Cover; refrigerate leftover pie.8 servings.Variation: You can also toast the coconut before adding it to the pie.Preheat oven to 350 degrees.Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.
Ingredients :
Directions :
1 9-inch baked pie crust
2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened flaked coconut
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
Gradually stir in milk.
Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla.
Stir in coconut until blended; pour into baked pie crust.
Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
Just before serving, spread with whipped cream; sprinkle with toasted coconut.
Cover; refrigerate leftover pie.
8 servings.
Variation: You can also toast the coconut before adding it to the pie.
Preheat oven to 350 degrees.
Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.
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