Extra Creamy Coconut Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cook the filling on the Stove top and have your Crust already baked and ready to fill.. So easy and so GOOD! I top it off with some Whipped Cream for the presentation... This is a very old recipe, I've made for years. Ingredients:
1 (9 inch) pie crust, baked |
2/3 cup white sugar |
1/2 teaspoon salt |
3 tablespoons cornstarch |
4 teaspoons all-purpose flour |
1 2/3 cups milk (i use 1/2 and 1/2 milk for extra creamy texture) |
14 oz can evaporated milk |
1-1/2 cups shredded coconut |
3 egg yolks, beaten |
4 teaspoons butter |
1- 1/2 teaspoons vanilla extract |
Directions:
1. In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
2. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
3. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
4. Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
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