Coconut cream pie

Coconut cream pie

Ingredients/Components

• sugar - 1 c
• butter or margarine - 3 Tbsp
• salt - 1 tsp
• cornstarch - 1/2 c
• eggs, separated - 6 item
• plus 1/4 c - 2 c
• Milnot - 2 c
• real vanilla - 2 Tbsp
• baked 9-inch pie shells - 2 item
• 2% or whole milk - 2 c

How to make coconut cream pie:

Blend sugar and cornstarch and set aside. Put Milnot and milk in a 3-quart saucepan. Add salt to egg yolks, beat lightly and add to milk. Stir well, then add sugar and cornstarch. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Boil for another minute or two, stirring constantly. Remove from heat and add butter and vanilla. Stir until butter is melted and blended into mixture. Stir in 2 cups coconut and immediately pour into pie shells. Top with whipped cream and toasted 1/4 cup coconut or make meringue from leftover egg whites, top with raw coconut and bake.

Recipe categories: Desserts, Pie, Pies and tarts.