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Coconut Cream Pie
Ingredients
DirectionsPlace eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup sugar and whisk until smooth. Add flour and cornstarch. Whisk until smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside. Place 1-1/2 cups milk and half andamp; half in stainless steel saucepan. Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture. Whisk in pan while bringing to boil. Continue to whisk and cook 20 seconds. Pour into mixing bowl and whisk in butter until melted. Fold in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover pie crust completely with plastic wrap and refrigerate 2 to 3 hours. Peel off plastic and cut into wedges. Top with whipped cream and toasted coconut. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewFrench Chocolate Loaf Cake It is delicious. Prep time is about an hour, but I am hardly Martha Stewart. It is rich, rich, rich. A little goes a long way. I am makinga couple for gifts. I know they will be a hit. My fiancee remembered this from a dinner party 10 years ago. I didn't have the heart not to at least try it for his 50th birthday. It's worth the trouble!!! |
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