Ed debevic's coconut cream pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs | |
| 1½ | teaspoon | Vanilla |
| Sugar | ||
| 1½ | teaspoon | Flour |
| 2 | tablespoons | Cornstarch |
| Milk | ||
| ¾ | cup | Half & half |
| 3 | tablespoons | Unsalted butter |
| 1¾ | cup | Coconut |
| 1 | Baked pie shell | |
| Whipped cream | ||
| Toasted coconut | ||
Directions
Place eggs in mixing bowl and whisk 1 minute. Add vanilla and ¼ cup sugar and whisk until smooth. Add flour and cornstarch. Whisk until smooth. Gradually add ¾ cup milk, whisking until smooth. Set aside.
Place 1-½ cups milk and half & half in stainless steel saucepan.
Add ½ cup plus 2-½ tablespoons sugar all at once, covering entire surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil. Continue to whisk and cook 20 seconds. Pour into mixing bowl and whisk in butter until melted. Fold in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover pie & crust completely>> with plastic wrap and refrigerate 2 to 3 hours. Peel off plastic and cut into wedges. Top with whipped cream and toasted coconut.
As I say, "Have Mercy"! Glad to share this, Judy. Hope you do enjoy it! FROM: PATRICIA STUART (BTFK39B)
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