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FRESH COCONUT CREAM PIE

Source of Recipe


a McCall's Magazine Collection of Recipes






List of Ingredients



• 9” baked pie shell, cooled
  
• 1 cup sugar
  
• 1/2 cup cornstarch
  
• 1/4 tsp. salt
  
• 3 cups hot milk
  
• 3 egg yolks, beaten
  
• 1 tsp. vanilla extract
  
• 2 cups grated fresh coconut
  
• 1 cup heavy cream
  






Instructions



1. Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth. Bring to a boil, stirring over medium heat and boil 2 minutes. Remove from heat. Stir 1/2 of hot mixture into egg yolks, then combine with rest in saucepan. Cook stirring over low heat until boiling and thick enough to mound from spoon – about 5 minutes. Turn into bowl; stir in extracts and half of coconut. Place waxed paper directly on filling; refrigerate 1 hour. Turn into pie shell; refrigerate 3 hours. To serve: Whip cream, and spread over filling; top with remaining coconut. 6–8 servings. *2 cans flaked coconut can be used in place of grated fresh coconut.