Toasted 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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An easy pie. Mix and chill. Doesn't get much easier than this. Ingredients:
1 9-inch graham cracker crumb crust |
1 14 oz can eagle brand sweetened condensed milk |
(do not substute evaporated milk) |
4 egg yolks |
1/2 cup water |
1 pkd vanilla flavor pudding mix (not instant, but the 4-serving size) |
1 8z container sour cream, at room temperature |
3/4 cup flaked coconut, lightly toasted |
whipped cream or whipped topping |
Directions:
1. In a heavy saucepan, combine Eagle Brand, egg yolks, water and pudding mix. over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream. Stir in 1/2 cup coconut. Pour into prepared crust. Chill thoroughly. Top with whipped cream. Garnish with remaining 1/4 cup coconut. Refrigerate the leftovers (if available).
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