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Cream: Coconut Cream Pie -1

Source of Recipe

Better Homes & Gardens Cookbook 1976


List of Ingredients

3/4 cup sugar

1/3 cup all-purpose flour OR 3 Tablespoons cornstarch (I use cornstarch)

1/4 teaspoon salt

2 cups milk

3 slightly beaten egg yolks

2 Tablespoons butter

1 teaspoon vanilla

1 cup flaked coconut

1 9" baked pastry shell




Recipe

In saucepan, combine sugar, cornstarch, and salt; gradually stir in milk. Cook and stir over medium high heat until bubbly.


Cook and stir 2 minutes. Remove from heat. Stir a moderate amount of hot mixture into yolks; immediately return to hot mixture; cook 2 minutes more, stirring constantly. Remove from heat.


Add butter and vanilla and 1 cup flaked coconut. Pour into cooled, baked pastry shell.


You can then make a meringue and spread over top to edges and brown in the oven. (I don't use meringue, I just sprinkled some additional coconut over the top.)

This can also be browned slightly or not. Allow pie to cool before serving.