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Coconut Cream Pie

January 23, 2011

Today is National Pie Day and a Coconut Cream Pie is a great celebration pie.  Beautiful to look at and even better to eat.  This was a favorite of both my mother and father so I will celebrate them today as well.

Coconut Cream Pie

Ingredients

  • 1 9″ Pie Shell (to make or purchase)
  • 2/3 C. Sugar
  • 3 1/2 T. Cornstarch
  • 1/2 t. Salt
  • 2 1/2 C. Whole Milk
  • 3 Egg Yolks
  • 1 t. Vanilla
  • 1/4-1/2 C. Toasted Coconut

Preparation

  1. Prepare pie crust and bake
  2. Combine sugar, cornstarch and salt in the top of a double boiler; stir in the cold milk
  3. Cook over boiling water, stirring constantly; cover and cook for 15 minutes
  4. Stir in a little of the hot mixture into the slightly beaten egg yolk (to temper); add to the remaining mixture in the double boiler and cook for 2 minutes over hot (not boiling) water while stirring constantly
  5. Cool and stir in the vanilla and coconut
  6. Pour into baked pie shell and refrigerate to chill for at least 2-3 hours
  7. Toast the coconut in an ungreased pan and bake at 350 degrees for about 5-7 minutes until golden brown, stir occasionally
  8. Make the whipped cream just prior to assembling the pie
  9. Top the chilled pie with the whipped cream and the toasted coconut

 

 

 (Serves 6-8)

Recipe from “Woman’s Home Companion Cook Book”

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