Coconut Cream Pie
Coconut Cream Pie is an moderately easy dinner. Made with 1 baked 9-inch pastry shell, 1/4 c. cornstarch, 2/3 c. sugar, 1/2 tsp. salt and 2 1/2 c. milk, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Mix cornstarch, 2/3 cup sugar and salt in double boiler top. Slowly stir in milk.
Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon.
Cover; cook 10 minutes longer, stirring occasionally. Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture.
Cook for 2 minutes, stirring constantly.
Remove from boiling water.
Stir in vanilla and 3/4 cup coconut.
Cool to room temperature.
Turn into pastry shell.
π· Perfect Pairings
Complete your meal with these
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