Fresh Coconut Pie

  • Yield 8 servings

A creamy and delicious coconut pie.

Ingredients

1 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3 cups hot milk
3 -- egg yolks, beaten
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups grated fresh coconut
1 -- 9-inch baked pie shell
1 cup heavy cream, whipped

Instructions

  1. Combine sugar, cornstarch and salt in saucepan; stir in milk gradually until smooth.  Bring to a boil; boil for 2 minutes.  Remove from heat; stir small amount of hot mixture into egg yolks.  Return to hot mixture in saucepan.  Cook over low heat, stirring constantly, for 5 minutes, until mixture boils and is thick enough to mound from spoon.  Turn into bowl; stir in vanilla, almond extract and half the coconut.  Place waxed paper over filling; refrigerate for 1 hour.  Turn into pie shell; refrigerate for 3 hours.  Spread whipped cream over filling; top with remaining coconut.

Recipe reprinted with permission from Favorite Recipes Press’ The Illustrated Encyclopedia of American Cooking (2007).

 

Comments

Follow

Get every new post delivered to your Inbox.

Join 254 other followers