"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Cream Pie Recipe

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

Contributor:  
Contributor:  
Sherri Ballinger
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pie Crust:
1 cup all-purpose flour
1/2 cup sweetened shredded coconut, toasted
6 tablespoons cold margarine or butter, cut into small pieces
2 tablespoons sugar

Filling:
2 cups milk
1 can (8 1/2 ounces) cream of coconut (not coconut milk)
1/3 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons margarine or butter
1 teaspoon vanilla extract

Topping:
1 cup heavy or whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 tablespoons sweetened shredded coconut, toasted

Directions:
Directions:
1. Prepare Pie Crust: Preheat oven to 375 degrees F. Place all crust ingredients and 1-tablespoon cold water into food processor with knife blade attached. Blend ingredients, pulsing processor on and off, until dough just comes together.
2. Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly onto bottom and up side of pie plate, making a small rim. Bake pie shell 20 minutes or until golden, covering edge with foil if necessary during last 10 minutes to prevent over browning. Cool on wire rack.

Personal Notes:
Personal Notes:
I have never been very good at making a pie crust so use a store bought one if you want to.

 

 

 

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