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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 nine inch baked Pastry shell
1/2 c sugar
1/3 c flour
1/4 tsp salt
2 c milk
4 egg yolks
2 tsp vanilla
2 tbsp butter
1
1 (4 oz) can flaked coconut
1 1/2 c heavy cream.
Directions:
Directions:
Prepare and bake pastry shell

Mix sugar, flour and salt in medium=size saucepan: gradually stir in milk. Cook, stirring constantly, until mixture thickens and bubbles (about 2 minutes).

Beat egg yolks slightly in small bowl: slowly stir in about half of the hot mixture: put back into saucepan: cook, stirring constantly, over low heat for about 1 minutes; remove from heat; stir in vanilla and butter: cool slightly.

Chop half of coconut finely; stir into custard. Spoon mixture into baked pastry shell. Press a piece of wax paper or plastic wrap directly on surface to prevent skin from forming. Chill 4 hours or until firm enough to cut.

Meanwhile spread remaining coconut on small cookie sheet. Toast in moderate oven for 8-10 minutes.

Just before serving, beat cream until stiff in small bowl. Spread or pipe decoratively on top of pie. Garnish with the toasted coconut.

 

 

 

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