Quick Coconut Pie Recipe
Ingredients
| Flaked coconut | 1 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Butterscotch pudding mix package | 1 | |
| Milk | 1 3/4 Cup (16 tbs) | |
| Pie shell | 1 8 inch, baked | |
| Brown sugar | 3 Tablespoon | |
| Light cream | 1 1/2 Tablespoon |
Directions
GETTING READY
1. Preheat the oven to 425° F.
MAKING
2. Take a saucepan coconut and butter to it.
3. Cook the mixture over medium heat until the coconut becomes golden brown. Ensure that the mixture is stirred constantly.
4. Take half of the coconut from the saucepan and reserve it for future use.
5. Fold in pudding mix and milk to the coconut and boil it over medium heat. Ensure that the mixture is stirred constantly.
6. When done remove from heat and allow the mixture to cool for 5 minutes and stir if at least once or twice.
7. Add the mixture to pie sheel and cool it for an hour.
8. Take a bowl and add brown sugar and cream to it. Stir in the reserved coconut.
9. Spoon the mixture carefully over the cooled pie.
10. Bake the mixture for 15 minutes at 425° F until it top gets bubbly.
SERVING
11. Serve cold or warm as per ones taste preferences.
1. Preheat the oven to 425° F.
MAKING
2. Take a saucepan coconut and butter to it.
3. Cook the mixture over medium heat until the coconut becomes golden brown. Ensure that the mixture is stirred constantly.
4. Take half of the coconut from the saucepan and reserve it for future use.
5. Fold in pudding mix and milk to the coconut and boil it over medium heat. Ensure that the mixture is stirred constantly.
6. When done remove from heat and allow the mixture to cool for 5 minutes and stir if at least once or twice.
7. Add the mixture to pie sheel and cool it for an hour.
8. Take a bowl and add brown sugar and cream to it. Stir in the reserved coconut.
9. Spoon the mixture carefully over the cooled pie.
10. Bake the mixture for 15 minutes at 425° F until it top gets bubbly.
SERVING
11. Serve cold or warm as per ones taste preferences.
Chef
