After their wedding in a small country church, our daughter Angela and her husband, Lonnie Robertson, were driven to the reception in a horse-drawn wagon—along the same route that Angela's great-grandparents took in the 1800s! Later, the guests raved over luscious desserts like this old-fashioned pie.
- 2/3 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 cups milk
- 3 egg yolks, beaten
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 cup flaked coconut, divided
- 2 cups whipped cream or whipped topping
- 1 pastry shell (9 inches), baked
- In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator. Yield: 6-8 servings.
Originally published as Coconut Cream Pie in Down the Aisle Country-Style 2000, p45
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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