Coconut Cream Pie VII recipe

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Ingredients

1 (9 inch) pie crust, baked
⅔ cup white sugar
½ teaspoon salt
3 tablespoons cornstarch
4 teaspoons all-purpose flour
2 ¼ cups milk
1 ⅛ cups evaporated milk
1 ⅓ cups shredded coconut
3 egg yolks, beaten
4 teaspoons butter
1 ½ teaspoons vanilla extract

Nutrition Info

339.7 calories
carbohydrate: 41.7 g
cholesterol: 98 mg
fat: 16.3 g
fiber: 1.4 g
protein: 6.9 g
saturatedFat: 9.3 g
servingSize: -
sodium: 365.9 mg
sugar: 28.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 pie

Recipe Note

This pie uses evaporated milk for added richness.

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