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Coconut Cream Wedding Pie Recipe

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This recipe for Coconut Cream Wedding Pie is from The Michael 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:  
2/3 cps granulated sugar
1/4 cp cornstarch
2 tbsps flour
1/4 tsp salt
3 cps milk
3 egg yolks, beaten
1 tbsp butter
2 tsps vanilla extract
1 cp flaked coconut, divided
2 cps whipped cream or whipped topping
1 pastry shell, baked, 9 inches
Directions:
Directions:
1) In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth.
2) Bring to boil over med heat.
3) Cook and stir over med or until thickened.
4) Remove from the heat.
5) Gradually add a small amount into egg yolks; return all to pan, stirring constantly.
6) Bring to a gently boil'; cook and stir for 2 mins.
7) Remove from the heat, stir in butter and vanilla.
8) Cool to luke warm, fold in 2/3 cp coconut.
9) Pour into pastry shell.
10) Refrigerate until set, about 3 hrs.
11) Meanwhile, toast the remaining coconut.
12) To serve, top with whipped cream and sprinkle with toasted coconut.
13) Store in refrigerator.
Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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