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Toasted Coconut Pie

Canadian.Recipes's picture
Ingredients
  Sugar 3⁄4 Cup (12 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs), scalded
  Egg yolks 3 , fork beaten
  Butter/Margarine 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Toasted coconut flakes 1 Cup (16 tbs)
  Baked 9 inch pie shell 1
  Meringue 1 Cup (16 tbs) (Adjust Quantity As Needed)
Directions

Combine the sugar, flour, and salt in a heavy saucepan.
Add scalded milk gradually, stirring constantly until mixture is thoroughly blended.
Cook, stirring vigorously over medium heat until mixture thickens and comes to boiling; boil 1 to 2 minutes, stirring constantly.
Stir about 1/2 cup of the hot mixture into egg yolks; blend thoroughly and return to saucepan.
Reduce heat; stir and cook about 5 minutes.
Remove from heat; stir in butter until thoroughly blended.
Mix in the extract and toasted coconut; set aside to cool.
Turn filling into baked pastry shell; top with meringue and bake as directed in meringue recipe.
Or, instead of meringue, spread with whipped cream before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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