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Categories:
sugar cornstarch salt milk egg yolks butter vanilla extract fresh coconut pastry shell whipping cream powdered sugar
Viewed: 28 - Published at: 2 years agoIngredients
- 1 c. sugar
- 2/3 c. cornstarch
- 1/4 tsp. salt
- 1 qt. milk
- 4 egg yolks
- 2 Tbsp. butter
- 1 1/2 tsp. vanilla extract
- 1 c. finely chopped fresh coconut, divided
- 1 baked 9-inch pastry shell
- 1/2 c. whipping cream
- 1 tsp. powdered sugar
Method
- Combine sugar, cornstarch and salt in a heavy saucepan; stir in milk.
- Cook over medium heat, stirring constantly, until thickened and smooth.
- Beat egg yolks until thick and lemon colored.
- Gradually stir about 1/4 of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly.
- Cook 5 minutes, stirring constantly.
- Remove from heat; add butter and vanilla.
- Cool.
- Stir 2/3 cup coconut into cooled filling.
- Pour filling into pastry shell; chill overnight.
- Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
- Spread over pie.
- Sprinkle with remaining coconut. Yields 1 (9-inch) pie.
