Coconut Cream Pie
Recipe By :Maria Polushkin Robbins
Serving Size : 0 Preparation Time :0:00
Categories : blue ribbon cream
fruit refrigerated
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9" pie shell -- baked
FILLING
2/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
4 egg yolks -- slightly beaten
2 Tablespoons oleo
2 teaspoons vanilla extract
3/4 cup flaked coconut
1 cup heavy cream -- chilled
1 teaspoon powdered sugar
1/4 cup coconut -- toasted
Mix sugar, cornstarch & salt together in a saucepan. Blend milk and egg
yolks, then gradually stir into sugar mixture. Cook over medium heat,
stirring constantly until mixture thickens and boils. Boil, stirring
constantly for 1 minute, and remove from heat. Stir in oleo, vanilla, and
flaked coconut. Let cool. Pour into baked pie shell and cover with plastic
wrap. Chill pie thoroughly at least 2 hours.
Whip cream together with powdered sugar until stiff. Spread evenly over pie
& sprinkle with toasted coconut.
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