CoconutCreamPie.html

Coconut Cream Pie

Ingredients:

 

 

Pastry for 1 crust pie

Cup

Sugar

3

Tbl

Cornstarch

 

 

Dash salt

2

Cup

Milk

3

 

Egg yolks

Tsp

Vanilla

Tsp

Almond extract

1

Cup

Heavy cream

2

Tbl

Confectioners sugar

2

3-1/2 oz

Cans slaked coconut, or 2 cups grated fresh

Directions:

Prepare a 9 pie shell with pastry. Preheat oven to 450. Prick pastry with fork. Bake 10-12 min or until golden brown. Cook on wire rack.

In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to boiling over medium heat, stirring occasionally, until thick and creamy. Remove from heat. In a small bowl bet the egg yolk and add a few tablespoons of the cream mixture to it. Add the egg yolk mixture back to the saucepan and stir to blend. Return to heat and cook over low heat for 3 min, stirring occasionally. Remove from heat. Stir in extracts. Pour into a small bowl and cover surface with waxed paper. Refrigerate until well chilled approx 1 hour.

Beat cream with confectioners sugar until stiff in a chilled bowl. Refrigerate covered.

Spoon filling into pie shell. Sprinkle with half of coconut. Cover with whipped cream and the remaining coconut on top.

Banana Coconut pie: Slice 3 bananas. Arrange of slices on bottom of pie shell. Cover with Cream filling, Sprinkle with half of coconut, the remaining bananas. Cover with whipped cream and the remaining coconut on top

 

Yields

8 servings

 

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