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Coconut
Cream Pie
2 1/2 cups of
milk
2 egg yolks
1/4 cup of heavy cream
4 tablespoons of cornstarch
2 tablespoons of butter,
softened
2 teaspoons of vanilla
1 1/2 cups of flaked coconut
1 baked pie shell
Whisk milk, egg yolks and
cream together.
Mix sugar and cornstarch in
heavy sauce pan.
Mix in the yolk mixture and
cool over medium heat,
stirring occasionally, for 5
minutes.
Then stir constantly until
it comes to a boil, and cook
about 8 minutes more.
Remove from heat and stir in
vanilla and butter.
Pour into pie shell and
smooth top.
Cool pie in refrigerator.
Top with whip cream.
Sprinkle on flaked coconut.
( For chocolate cream pie
increase sugar to 1 cup and
melt 4 oz semi-sweet
chocolate and add to filling
in place of coconut).
Whip Cream
1 cup of heavy whipping
cream
2 tablespoons of powdered
sugar
1/2 teaspoon of vanilla
Mix all ingredients and whip
until cream hold stiff peaks
Did You Know?
You can easily remove food
stains from your fingers by
rubbing the stained areas
with a slice of raw potato
and rinsing with water.
If you
enjoy
these
Recipe
Cards
you may
also
enjoy
one of
my other
Recipe
sites.
Cooking
With The
Capt.
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