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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from The Mize & Marsalis Family & Friends , 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:
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Ingredients:  
Ingredients:  
1 9-inch baked pie crust
2/3 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 eggs
3 cups milk
1 tablespoon butter
2 teaspoons vanilla extract
1 1/4 cups sweetened flaked coconut
Directions:
Directions:
In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
Gradually stir in milk.
Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
Remove from heat; stir in butter and vanilla.
Stir in coconut until blended; pour into baked pie crust.
Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
Just before serving, spread with whipped cream; sprinkle with toasted coconut.
Cover; refrigerate leftover pie.
8 servings.
Variation: You can also toast the coconut before adding it to the pie.
Preheat oven to 350 degrees.
Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.a cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef, baking classes, cooking class, cooking classes, cooking classes atlanta, culinari institute of america, cooking classes chicago, pastry chef,

 

 

 

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