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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from The Sharp Family Cookbook Project, 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 cup sugar
1/3 cup flour
1/4 tsp. salt
2 cups milk
4 egg yolks
2 tsp. vanilla
2 tbsp. butter
1 can (4-oz.) flaked coconut
1 1/2 cups heavy cream for garnish

Directions:
Directions:
1. Prepare, bake, and cool pastry shell.
2. Mix sugar, flour, and salt in medium-sized saucepan; gradually stir in milk. Cook, stirring constantly, until mixture thickens and bubbles, about 2 minutes.
3. Beat egg yolks slightly in small bowl; slowly stir in about half of the hot mixture; pour back into saucepan. Cook, stirring constantly over low heat, one minute. Remove from heat. Stir in vanilla and butter; cool slightly.
4. Chop half of coconut finely. Stir into custard. Spoon mixture into baked pastry shell. Press a piece of plastic wrap or wax paper on surface to prevent skin from forming. Chill 4 hours or until firm enough to cut.
5. Meanwhile, spread remaining coconut onto small cookie sheet. Toast in 300º oven for 8-10 minutes.
6. Just before serving, beat cream until stiff in small bowl. Spread or pipe on top of pie. Garnish with toasted coconut.

Personal Notes:
Personal Notes:
Never made this. Don't really like cream pies, but Dave loves coconut cream pies, so thought I'd save (just in case I want to make for him).

 

 

 

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