A rich and smooth coconut cream pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Ingredients
- 1 cup white sugar
- 0.5 cups all-purpose flour
- 0.25 teaspoons salt
- 3 cups milk
- 4 eggs yolks
- 3 tablespoons butter
- 1.5 teaspoons vanilla extract
- 1 cup flaked coconut
- 1 pie shell , 9 inch
Instructions
-
1
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
-
2
Place a strainer over a clean mixing bowl; set aside.
-
3
Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
-
4
Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts
Per serving
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