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Coconut Cream Pie VII Recipe

Recipe by: BUCHKO

"This pie uses evaporated milk for added richness."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir. Remove from heat.
  • 2Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly. Whisk egg yolk mixture back into remaining milk mixture in saucepan.
  • 3Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly. Remove from heat. Stir in butter or margarine and vanilla extract.
  • 4Pour mixture into baked pastry shell. Chill at least 3 hours before serving.
Ingredients
  • 8 servings
  • 340 cals
  • 1 (9 inch) pie crust, baked
  • 2/3 cup white sugar
  • 1/2 teaspoon salt
  • 3 tablespoons cornstarch
  • 4 teaspoons all-purpose flour
  • 2 1/4 cups milk
  • 1 1/8 cups evaporated milk
  • 1 1/3 cups shredded coconut
  • 3 egg yolks, beaten
  • 4 teaspoons butter
  • 1 1/2 teaspoons vanilla extract
Nutrition

Amount per serving ( 5 total)

  • Calories:
    340
    17%
  • Fat:
    16.3
    25%
  • Carbs:
    41.7
    13%
  • Protein:
    6.9
    14%
  • Cholesterol:
    98
    33%

Based on a 2,000 calorie diet

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