Toasted Coconut Pie Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Milk | 2 Cup (16 tbs), scalded | |
| 3 egg yolks, fork beaten | ||
| Butter/Margarine | 2 Tablespoon | |
| Vanilla extract | 1 Teaspoon | |
| Toasted coconut | 1 Cup (16 tbs), flaked | |
| 1 baked 9 in. pie shell | ||
| Meringue | ||
Directions
Combine the sugar, flour, and salt in a heavy saucepan.
Add scalded milk gradually, stirring constantly until mixture is thoroughly blended.
Cook, stirring vigorously over medium heat until mixture thickens and comes to boiling; boil 1 to 2 minutes, stirring constantly.
Stir about 1/2 cup of the hot mixture into egg yolks; blend thoroughly and return to saucepan.
Reduce heat; stir and cook about 5 minutes.
Remove from heat; stir in butter until thoroughly blended.
Mix in the extract and toasted coconut; set aside to cool.
Turn filling into baked pastry shell; top with meringue and bake as directed in meringue recipe.
Or, instead of meringue, spread with whipped cream before serving.
Add scalded milk gradually, stirring constantly until mixture is thoroughly blended.
Cook, stirring vigorously over medium heat until mixture thickens and comes to boiling; boil 1 to 2 minutes, stirring constantly.
Stir about 1/2 cup of the hot mixture into egg yolks; blend thoroughly and return to saucepan.
Reduce heat; stir and cook about 5 minutes.
Remove from heat; stir in butter until thoroughly blended.
Mix in the extract and toasted coconut; set aside to cool.
Turn filling into baked pastry shell; top with meringue and bake as directed in meringue recipe.
Or, instead of meringue, spread with whipped cream before serving.
Chef
