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Ingredients
| 9" pie shells: 1 shell (baked) |
| granulated sugar: 2/3 cup |
| salt: 1/2 tsp |
| cornstarch: 3 Tbl |
| all-purpose flour (unsifted): 4 tsp |
| 2% milk: 2 1/4 cups |
| evaporated milk: 1 1/8 cups |
| coconuts (shredded): 1 1/3 cups |
| eggs: 3 (yolks//beaten) |
| salted butter: 4 tsp |
| vanilla extract: 1 1/2 tsp |
Coconut Cream Pie VII
Credit: AllRecipes
User rating:
"This pie uses evaporated milk for added richness."
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Prep Time
min -
Cook Time
min -
Servings
8 serving(s)
Tags
Directions
- In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
- Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
- Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
- Pour mixture into baked pastry shell. Chill at least 3 hours before serving.