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Coconut Cream Pie
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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
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.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |