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COCONUT CREAM PIE 1 (9-inch) baked pastry shell 1/2 c. sugar 1/3 c. all-purpose flour 1/4 tsp. salt 2 c. milk 4 egg yolks 2 tsp. vanilla 2 Tbsp. butter/margarine 4 oz. flaked coconut 1 1/2 c. heavy cream Prepare, bake and cool pastry shell. Mix sugar, flour and salt in medium-size saucepan; gradually stir in milk. Cook, stirring constantly, until mixture thickens and bubbles, 2 minutes. Beat egg yolks slightly in small bowl; slowly stir in about half of the hot mixture. Pour back into saucepan; cook, stirring constantly over low heat 1 minute. Remove from heat and stir in vanilla, butter and 1/2 of coconut. Spoon mixture into shell. Press piece of wax paper on surface to prevent skin from forming. Chill 4 hours or until firm enough to cut. Meanwhile, spread remaining coconut on small cookie sheet. Toast in moderate oven at 300 degrees for 8 to 10 minutes. Just before serving, beat cream until stiff in small bowl. Spread on top of pie. Garnish with the toasted coconut. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |