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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 Wooley Family Cookbook, 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 9" baked pastry shell
¼ c. all purpose flour
1 c. sugar
2 T. cornstarch
¼ tsp. salt
3 c. milk
3 egg yolks, slightly beaten
2 T. butter
2 tsp. vanilla extract
1 c. of flaked coconut
Meringue or whipped cream
Directions:
Directions:
Combine flour, sugar, cornstarch, and salt in saucepan.
Gradually add milk; blend well. Cook, stirring constantly until thick.
Blend about ½ c. of the hot mixture into egg yolks; then add to the hot mixture in saucepan.
Cook 1 minute, stirring constantly.
Blend in butter, vanilla, and coconut.
Cover and cool to lukewarm, stirring occasionally.
Pour into baked pastry and top with meringue or whipped cream.

 

 

 

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