"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne (curtesy of "Aunt Louise")
Added: Thursday, April 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 baked home made pie crust (see recipe)
3 cups whole milk
1 cup sugar
3 whole eggs, at room temp
3/4 cup flour or 1/2 cup cornstarch
1 tbsp butter
1 1/2 tsp vanilla extract
8 oz coconut (shredded)
heavy cream, whipped for topping

Directions:
Directions:
In a medium saucepan, place flour and sugar. Add the milk and whisk until all the flour is incorporated. Add the eggs--whisk in till liquid is smooth and uniform in color. Cook and stir constantly over medium heat till mixture boils. Continue stirring for 1 minute more. Remove from heat. Add butter, vanilla and coconut. Stir well. Pour into baked, cooled pie shell and bring to room temp. Refrigerate for about 2 hours. Serve with a dollop of heavy cream.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
My sister Weez's Mother in law, Louise should have won an award for this pie. She was an amazing cook, we always think of her when this pie is served.
It is the best coconut cream pie I have ever tasted, and once you make it, you'll agree. How about a nice cup of cappuccino to go along with this? Think of "Aunt Louise" when you indulge

 

 

 

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