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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from Ramona Schrauben's Kitchen, 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:  
1/3 cup sugar
1/3 cup cornstarch
2 tablespoon flour
¼ teaspoon salt
3 eggs
3 cups milk
1 tablespoon. butter
2 teaspoon vanilla
1¼ cup coconut
1/2 to 3/4 cup coconut for toasted coconut topping
Directions:
Directions:
Bring sugar, cornstarch, flour, salt, eggs and milk to a boil. Boil and stir for 1 minute then remove from heat. Add butter, vanilla, and coconut and stir to combine.
Pour into baked pie crust. Cover with saran wrap and refrigerate for 6 to 8 hours. Cover with whip cream and toasted coconut.

For the toasted coconut, heat oven to 350°. Spread coconut on a thin layer on a cookie sheet. Bake 5 to 10 minutes stirring occasionally until golden.

 

 

 

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