Coconut pie

Coconut pie

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • granulated sugar
  • milk - 2 c
  • vanilla extract - 3/4 tsp
  • cornstarch - 3 Tbsp
  • egg yolks - 3 item
  • confectioners sugar - 2 Tbsp
  • heavy cream - 1 c
  • dash of salt - 1 item
  • 9-inch baked pie shell
  • size flaked coconut or 2 c - 2 cans
  • almonds extract - 1/4 tsp

How to make coconut pie:

Filling:3/4 c. granulated sugar3 Tbsp. cornstarch dash of salt2 c. milk3 egg yolks3/4 tsp. vanilla extract1/4 tsp. almonds extract Make Filling: In top of double boiler combine granulated sugar, cornstarch and salt. Gradually stir in milk until smooth. Cook over boiling water, stirring constantly, until mixture thickens. Cover and cook 15 minutes longer, stirring several times. In small bowl, beat egg yolks slightly. Stir 1/2 cup hot cornstarch mixture into egg yolks, mixing well. Pour back into top of double boiler; cook mixture 2 minutes longer, stirring constantly. Remove from heat. Stir in extracts. Turn into small bowl; cover. Cool to room temperature, about 1 hour. Refrigerate until well chilled, at least 1 hour.

Meanwhile, make, bake and cool pie shell. Also whip cream with confectioners sugar until stiff. Refrigerate, covered.

To assemble pie, turn filling into pie shell. Sprinkle with half the coconut. Cover with whipped cream. Sprinkle remaining coconut over top. Serve at once, or refrigerate, no longer than 1 hour. Makes 8 servings.


Recipe categories: Desserts, Pie, Pies and tarts.

Rating:
Coconut pie
2.9
Average rating: 2.9 of 5, total votes: 9
Cook. Time: PT45M
Total Time: PT45M


Cause of complaint:

Related ingredients:
sugar, can peach pie filling
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