Coconut Cream Pie II
My friend, Betty, served this for bridge last month. It is slightly adapted from the Betty Crocker Cook Book, 1961.
- 9″ baked pie shell (with high fluted edge) or a crumb crust for a 9: pie
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups milk (best with whole milk or coffee cream)
- 3 eggs yolks, slightly beaten (or use whole eggs if not making meringue)
- 1 tablespoon butter
- 1 1/2 teaspoon vanilla
- 3/4 cup moist shredded coconut
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, remove from heat. Gradually stir at least half of the hot mixture into egg yolks. Then blend back into hot mixture in sauce pan. Boil 1 minute more, stirring constantly. Remove from heat, blend in butter and vanilla. Fold in coconut, toasted if desired, then pour immediately into baked pie shell and either finish with meringue and let cool at room temperature, or chill thoroughly for at least two hours if topping with whipped cream.
“We have been saved by grace. Now we enjoy the many blessing that come by grace.”