This is a tried-and-true old-fashioned coconut cream pie. It took many years of research and baking to find the right kind and that's it! Enjoy!
* Ingredients :
° 1 baked pie crust (9 inches)
° 2/3 cup sugar
° 1/3 cup cornstarch
° 2 tablespoons all-purpose flour
° 1/4 teaspoon salt
° 3 eggs
° 3 cups of milk
° 1 tablespoon butter
° 2 tsp vanilla extract
° 1 1/4 c sweetened coconut
* Methods :
In saucepan, blend jointly sugar, cornstarch, flour, / salt. Stir in eggs until well blended. Gradually add milk. Cook over medium heat, stirring constantly, while whisking until mixture boils; Boil and stir for a minute.remove to heat; Add butter / vanilla. Stir in the coconut until blended. Pour into a baked pie crust. press the plastic wrap directly on the surface; Refrigerate 6 to 8 hours, or until firm.
Immediately before serving, grease with whipped cream; Sprinkle toasted coconut. cover, covers; Refrigerate the remaining pie.
Another way: You can also toast the coconut before adding it to the pancake. Preheat oven 350 degres. Spread evenly on cookie sheet and stir once or twice while baking for 5 to 10 minutes, until light golden brown.
Enjoy !
