Coconute Cream Pie
Source of Recipe
Betty Crocker prior to 1980
Recipe Introduction
I have also made this with a meringue topping.
List of Ingredients
9 inch pie crust cooked
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks, slightly beaten
2 tbsp butter or margarine, softened
2 tsp vanilla
1 cup coconut
Recipe
Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in 3/4 cup flacked coconut, butter and vanilla. Immediately pour into baked pie shell; press plastic wrap onto filling and chill pie thoroughly at least 2 hours. Top with whipped cream and sprinkle 1/4 cup coconut on top.
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