Coconut Cream Pie
 |
Ingredients
3/4 cup sugar
1/4 cup plus 2 teaspoons
cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
3 cups milk
1 1/2 tablespoons butter or
margarine
1 1/2 teaspoons vanilla
extract
1/2 cup flaked coconut
1 baked 9-inch pastry shell
3/4 cup whipping cream
1/3 cup sifted powdered
sugar
1/4 cup toasted flaked
coconut |
Directions
Combine
sugar, cornstarch, and salt in a heavy saucepan; stir well.
Combine egg yolks and milk; gradually stir into sugar
mixture. Cook
over medium heat, stirring constantly, until mixture
thickens and boils.
Boil 1 minute, stirring constantly.
Remove from heat; stir in butter, 1/2 cup coconut,
and vanilla. Immediately pour into pastry shell.
Cover filling with wax paper.
Let cool 30 minutes; then chill until firm.
Beat
whipping cream until foamy; gradually add powdered sugar,
beating until soft peaks form.
Spread whipped cream over filling.
Sprinkle 1/4 cup toasted coconut
over whipped cream.
Chill.
Yield: one
9-inch pie. |
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