Friday, September 30, 2005
Coconut Cream Pie
1 (9") baked pie shell2/3 C sugar
1/4 C cornstarch
1/2 tsp. salt
3 C milk
4 egg yolks, slightly beaten
2 tbsp butter, softened
2 tsp vanilla extract
1 C coconut
1 C sweetened whip cream
Bake pie shell; cool.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk, then egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, vanilla and 3/4 cup coconut. Pour into pie shell.
Press plastic wrap onto filling. Refrigerate for at least 2 hours, but not longer than 48 hours.
Top with whipped cream and sprinkle balance of coconut on top. (I toast the coconunt for the topping. Place it on a cookie sheet and stick it in the oven for a bit. Check it frequently until it's browned.)
Page 1 of 1 pages
Statistics
This page has been viewed 98640 times
Page rendered in 0.2210 seconds
Total Entries: 164
Total Comments: 124
Total Trackbacks: 16
Most Recent Entry: 06/10/2008 08:17 pm
Most Recent Comment on: 03/20/2008 04:21 pm
Total Members: 10
Total Logged in members: 0
Total guests: 5
Total anonymous users: 0
Most Recent Visitor on: 12/01/2008 02:14 pm
The most visitors ever was 272 on 03/05/2007 01:39 pm
