The absolute best! A creamy, old-fashioned coconut cream pie recipe that this avid baker has used for over 30 years. I have never tasted a better recipe.
Ingredients:
1 c milk
1 c sweetened, flaked coconut
1 c light cream
1/2 c sugar
2 Tbsp corn starch
2 eggs, separated
1 tsp vanilla
1 pie crust.
8 oz whipped cream
HOW TO MAKE:
- Bake pie crust according to directions on package and cool completely.
- Place milk and light cream in a double boiler. Add sugar and bring to a boil.
- Add 2 Tbsp. cold water to corn starch. Stir well.
- In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.
- Add egg mixture to the milk mixture in the double boiler.
- Cook for 5 minutes, stirring constantly.
- Remove from heat. Add vanilla and coconut. Stir. Let stand 30 minutes.
- Pour into prepared crust. Cover with plastic wrap and chill 30 minutes or until set.
- Remove plastic wrap. Cover with whipped cream.
Makes 16 ( each one = 3WW SP = 2 points +)