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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from The Williams 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:  
3/4 C. sugar
1/3 C. flour or 3 T. corn starch
1/4 tsp salt
1 C. milk
1 C. evaporated milk (6 oz can plus water to equal 1C.)
3 slightly beaten eggs
2 T. butter
1 tsp. vanilla
1 C. flaked coconut
1 9-inch baked pastry shell
1 recipe Meringue
Directions:
Directions:
In saucepan, combine sugar, flour, and salt. Gradually stir in milk until all sugar is dissolved. Cook and stir over medium heat until mixture boils. Cook 2 minutes longer; remove from heat. Stir small amount of hot mixture into yolks, then stir quickly into hot mixture; cook 2 minutes more, stirring constantly. Remove from heat, add butter,coconut and vanilla. Cool to room temperature, covered and stirring occasionally. Pour into pastry shell, top with meringue and sprinkled coconut; bake at 350 until browned, 12-15 minutes
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
Baker's Coconut in a can is extremely moist
FOR CHOCOLATE PIE: Increase sugar to 1C, chop 2 squares unsweet chocolate and add with milk. Delete coconut.

 

 

 

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