Coconut Cream Pie recipe
1 pre-baked 8-inch deep pie shell
2/3 cup granulated sugar
3 tablespoons cornstarch
2 cups MILNOT
3/4 cup water
3 egg yolks, optional
1 tablespoon butter or margarine, soft
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup shredded coconut, divided
Mix sugar, cornstarch, MILNOT, water, egg yolks, vanilla extract
and salt in saucepan. Stir constantly over medium heat to boil.
Boil 1 minute. Add butter and 3/4 cup shredded coconut, stirring
constantly. Pour immediately into baked pie shell. Cool. Cover
with whipped topping or meringue. Sprinkle with 1/4 cup shredded
coconut.
Chocolate Cream Pie:
Omit coconut and add 1/2 cup cocoa or 3 squares unsweetened
chocolate and increase sugar to 1 1/4 cups.
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