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 caloriescarbohydrate: 41.7 gcholesterol: 98 mgfat: 16.3 gfiber: 1.4 gprotein: 6.9 gsaturatedFat: 9.3 gservingSize: -sodium: 365.9 mgsugar: 28.8 gtransFat: : -unsaturatedFat: : -
Directions Coconut Cream Pie VII
Directions
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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.
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.
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.
Pour mixture into baked pastry shell. Chill at least 3 hours before serving.