Coconut Cream Pie
Roll out one pie crust and place in 9" pie pan. Flute the edges, and prick the crust with a fork. Line with aluminum foil and place a small amount of dried beans or rice (or pie crust weights) on top of the foil. Bake for 8-10 mins at 475 degrees. Allow to cool while preparing filling.
Filling:
2/3 c. sugar
3 tbsp cornstarch
1/2 tsp salt
3 c. milk
3 egg yolks, slightly beaten
1 tbsp butter
1 1/2 tsp vanilla
3/4 c. moist shredded coconut
Mix sugar, cornstarch, and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 min. Remove from heat. Gradually stir at least half of hot mixture into egg yolks. Then blend into hot mixture in saucepan. Boil 1 min more, stirring constantly. Remove from heat. Blend in butter and vanilla. Stir in coconut. Pour immediately into baked pie shell. Chill for at least 1 hr. Garnish with whipped cream and toasted coconut.
*to toast coconut, spread in a thin layer on a baking sheet and cook at 350 for just a few mins. Watch carefully so it doesn't burn.
*recipe source: Betty Crocker 1961 Cookbook
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