Coconut Cream Pie

Name: Coconut Cream Pie
Ingredients: 2/3 c. sugar; 4 Tbsp. all-purpose flour; 1/4 tsp. salt; 3 egg yolks (save whites for meringue); 1 1/2 c. milk; 1 tsp. vanilla extract; 1 Tbsp. butter or margarine; 1 1/2 c. coconut (not fresh or frozen); 1 (9-inch) baked pie crust

9 ingredients

2 steps

Ingredients

2/3 c. sugar
4 Tbsp. all-purpose flour
1/4 tsp. salt
3 egg yolks (save whites for meringue)
1 1/2 c. milk
1 tsp. vanilla extract
1 Tbsp. butter or margarine
1 1/2 c. coconut (not fresh or frozen)
1 (9-inch) baked pie crust

Directions

1

Combine the sugar, flour and salt in heavy saucepan. Mix well, using the back of the spoon to break up any small lumps of flour. Add the egg yolks but don't mix yet. As you gradually add the milk, stir yolks into the dry ingredients until you get a smooth mixture. Cook over medium to medium-high heat, stirring constantly, for about 5 minutes, or until thickened. Remove from the heat. Stir in the vanilla, butter, and coconut. Pour into the baked pie shell. Preheat oven to 350 degrees for
2

browning the meringue.