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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pie, Coconut Cream Recipe

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This recipe for Pie, Coconut Cream is from The Marley Family Cookbook #2, 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 cups milk
3 eggs
1 cup sweetened coconut flakes
1/2 cup sugar
6 tablespoons all-purpose flour
1 tablespoon butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups unfrozen Cool Whip
1-9 inch prepared pie shell
Optional:

1/4 cup coconut flakes
Directions:
Directions:
Optionally, toast the 1/4 cup coconut flakes until just browned.
In a medium sauce pan, whisk together the milk, eggs,
coconut flakes, sugar, flour, butter, vanilla extract, and salt..
Cook this mixture over medium heat for 5 to 7 minutes or until the mixture is slightly thickened and coats the back of a spoon.
Strain this pudding to remove any egg solids that may have formed.
Cool this pudding, then pour it into a prepared pie shell. Chill for about 4 hours or until it's firm.
Spread the Cool Whip topping over the pie and serve, or cover it and keep it chilled until you're ready to serve it.
Number Of Servings:
Number Of Servings:
1 pie
Personal Notes:
Personal Notes:
Optionally:
After spreading the topping, sprinkle the top with 1/4 cup toasted coconut flakes to give it a nice golden finished appearence.

 

 

 

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