Coconut Cream Pie
Reminisce Extra
This is my own recipe for a pie that I make often. It's been a family-favorite dessert since the '40s, when I made several of these pies to serve a threshing crew of 21 men!
SERVINGS: 6-8
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3 cups milk
- 3 eggs, beaten
- 1-1/2 cups flaked coconut, toasted, divided
- 1 tablespoon butter or margarine
- 1-1/2 teaspoons vanilla extract
- 1 pastry shell (9 inches), baked
Directions:
In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers. Yield: 6-8 servings.