Coconut Cream Pie VII Recipe

Coconut Cream Pie VII Recipe

  • 1 (9 inch) pie crust, baked
  • 2/3 cup white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 4 teaspoons all-purpose flour
  • 2 1/4 cups milk
  • 1 1/8 cups evaporated milk
  • 1 1/3 cups shredded coconut
  • 3 egg yolks, beaten
  • 4 teaspoons butter
  • 1 1/2 teaspoons vanilla extract
  1. In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
  2. Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
  3. Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
  4. Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
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