MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Coconut Cream Pie
Categories: Pies, Pastry, Dairy
Yield: 6 servings
1 Sheet refrigerated pie
- crust
3/4 c Sugar
3 tb A-P flour
1/8 ts Salt
3 c Whole milk
3 lg Eggs; beaten
1 1/2 c Sweetened shredded coconut;
- toasted, divided
1 tb Butter
1 1/2 ts Vanilla extract
Unroll crust into a 9" pie plate; flute edge.
Refrigerate 30 minutes.
Set oven @ 400┬║F/205┬║C.
Line crust with a double thickness of foil. Fill with
pie weights, dried beans or uncooked rice. Bake on a
lower oven rack or until edge is golden brown, 15-20
minutes. Remove foil and weights; bake until bottom is
golden brown, 3-6 minutes longer or. Cool on a wire
rack.
In a medium saucepan, combine sugar, flour and salt.
Stir in milk; cook and stir over medium-high heat until
thickened and bubbly. Reduce heat; cook and stir 2
minutes longer.
Remove from the heat; gradually stir about 1 cup of hot
mixture into beaten eggs. Return all to saucepan; cook
and stir over medium heat until nearly boiling. Reduce
heat; cook and stir about 2 minutes more (do not boil).
Remove from the heat; stir in 1 cup coconut, butter and
vanilla.
Pour into crust; sprinkle with remaining coconut. Chill
for several hours before serving.
Vera Moffitt, Oskaloosa, Kansas
Makes: 8 servings
RECIPE FROM: https://www.tasteofhome.com
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