Coconut Cream Pie VII
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Description
This pie uses evaporated milk for added richness.
Ingredients
- 1 (9 inch) pie crust, baked
- ⅔ cup white sugar
- ½ teaspoon salt
- 3 tablespoons cornstarch
- 4 teaspoons all-purpose flour
- 2 ¼ cups milk
- 1 ⅛ cups evaporated milk
- 1 ⅓ cups shredded coconut
- 3 egg yolks, beaten
- 4 teaspoons butter
- 1 ½ teaspoons vanilla extract
Directions
- 1. In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
- 2. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
- 3. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
- 4. Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
Nutrition Facts
serving: 1 pie
calories: 339.7 kcal
carbohydrates: 41.7 g
protein: 6.9 g
saturated fat: 9.3 g
cholesterol: 98 mg
sodium: 365.9 mg
fiber: 1.4 g
sugar: 28.8 g