Coconut Cream Pie
Coconut Cream Pie is an moderately easy dinner. Made with 1 c. sugar, 1/2 c. flour, 1/4 tsp. salt, 3 c. milk and 4 eggs, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir the mixture until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more.
Remove saucepan from heat. Separate egg yolks from whites. Set whites aside for meringue. Beat egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan; bring to gentle boil. Cook and stir 2 minutes more. Remove from heat.
Stir in butter or margarine and vanilla. Stir in 1 cup coconut.
Pour hot mixture into baked pastry shell (9-inch). Cover with meringue.
Sprinkle with remaining coconut. Bake in a 350Β° oven for 12 to 15 minutes, or until meringue is golden.
π· Perfect Pairings
Complete your meal with these
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