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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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If you like coconut then this recipe's for you. It has given me tons of compliments. I tripled it for a large pie pan but you can cut it down for a regular size pie pan. It's creamy, rich and oh so coconutty! Read more It's definitly worth the effort to make. Ingredients:
coconut cream pie ix |
(tripled recipe for large 12 pie pan) |
2 cups sugar |
1 cup flour |
5 cups milk |
1 cup heavy cream |
12 egg yolks beaten |
3 1/2 cups flaked coconut |
1 12 inch baked pie shell |
Directions:
1. 1.Combine sugar, flour, milk and cream in heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
2. In medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell, add meringue and brown in oven, cool and refrigerate for at least 4 hrs. Enjoy!
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