Coconut Cream Pie
2/3 c. sugar
1/4 c. cornstarch
1/2 t. salt
3 c. milk
4 egg yolks, slightly beaten
2 T. butter softened
2 t. vanilla
1 c. coconut
1 c. cool whip
Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk,
cook over med heat stirring constantly till mix thickens and boils. Boil
and stir 1 minute.
Stir at least half of hot mix gradually into yolks, stir into hot mix in
sauce pan, boil and stir 1 minute, remove from heat, stir in butter,
vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto
filling and refrigerate at least 2 hours but no longer than 48.
Remove plastic, top pie with whipped cream an remaining coconut.
Refrigerate any remaining pie immediately.
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