Coconut Cream Pie
Although this is not the
easiest recipe you will find; it will be the tastiest. No corn starch for
Chef Brad! Enjoy!
Your host, Brad
1 cup white sugar
1/2 cup all-purpose flour
1/4 tsp salt
3 cups milk
4 eggs (separated)
3 Tbl butter
1 1/2 tsp vanilla extract
1 cup fresh flaked coconut
1 9-inch baked pie shell
In a medium saucepan, combine sugar, flour
and salt over a medium heat; gradually stir in milk. Cook and stir over
medium heat until the mixture is thick and bubbly. Reduce heat to low and
cook an additional 2 minutes. Remove the pan from the heat.
Separate the egg yolks from white,
reserving the whites to make meringue. Beat the egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture
to the saucepan and bring the entire mixture to a gentle boil. Cook
and stir 2 minutes and then remove pan from heat.
Stir in butter, vanilla and coconut into
the hot mixture. Pour the hot filling into the baked pie crust. Cool.
Cover and chill to store the pie if not serving immediately.
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