Monday, July 6, 2009

Coconut Cream Pie

A tremendous favorite of mine; I tried to make it once my first year of med school and the filling did not set up. It was pretty good deeply chilled (frozen and thawed a little). For a 9" shell.

3/4 c sugar
4 T cornstarch
1/4 t salt
2 1/2 c milk
3 beaten egg yolks
3 T butter
2 t vanilla
1 c coconut

Put sugar and salt in 2 1/4 c milk. Scald while stirring. Mix starch into 1/4 milk; stir this in to the rest. Stir and cook till it coats a spoon and looks translucent. Reduce heat, cover, and cook 10 minutes.

In the shell, you can top this with whipped cream or a meringue. It is fun to sprinkle toasted coconut on top.

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