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Coconut Cream Pie Recipe

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

Contributor:  
Contributor:  
Emily Van Wagenen
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 tbsp. cornstarch
1 c. sugar
1/4 tsp. salt
2 1/2 c. milk
3/4 c. half & half
3 egg yolks
2 tbsp. butter/margarine
1 tsp. vanilla
1/2 c. coconut (toasted, if desired)
1 c. whipping cream
Baked 9-inch pie shell

Directions:
Directions:
Mix cornstarch, sugar and salt in 3-quart saucepan. Add milk and half & half and cook over medium heat until smooth and thick, stirring constantly. Pour a small amount of hot mixture into egg yolks; blend thoroughly, then pour back into saucepan. Cook another 2 or 3 minutes. Remove from heat and add butter, vanilla, and coconut (reserve some coconut to sprinkle on top, if desired). Pour into baked shell. Chill 3 to 4 hours. When ready to serve, whip cream and spread over pie. Top with reserved coconut if you chose to save some.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Rod's favorite pie!
I now make the cream filling in the microwave, the same way I would make a white sauce.

 

 

 

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