Quick Coconut Pie
|Flaked coconut||1 Cup (16 tbs)|
|Butterscotch pudding mix||100 Gram|
|Milk||1 1⁄4 Cup (20 tbs)|
|Baked pie shell||8 Inch|
|Brown sugar||3 Tablespoon|
|Light cream||1 1⁄2 Tablespoon|
Combine coconut and butter in a saucepan.
Cook over medium heat until coconut is golden brown, stirring constantly.
Remove half the coconut from saucepan and reserve.
Add pudding mix and milk to coconut in saucepan and cook over medium heat until mixture comes to a full boil, stirring con- stantly.
Remove from heat.
Cool about 5 minutes, stirring once or twice.
Pour into pie shell and cool about 1 hour.
Combine reserved coconut with brown sugar and cream.
Spread care- fully over cooled pie.
Bake in a hot oven "(425° F) 15 minutes, or until top is bubbly.
Serve either warm or cold.
Makes one 8-inch pie.