27
Mar
2012
Coconut Cream Pie Ingredients:
- 5 oz (140 g) sugar
- 5 tbsp cornstarch
- 1/2 tsp salt
- 1 ½ pints (840 ml) milk
- 3 egg yolks, lightly beaten
- 1 tbsp butter
- 1 ½ tsp vanilla essence
- 2 tbsp coconut rum
- 8 oz (227 g) fresh shredded coconut baked pie shell
- whipped cream for decoration
- 2 tbsp toasted coconut
How to Make Coconut Cream Pie:
- Place the sugar, cornstarch, salt and milk in a saucepan. Cook over a medium heat, stirring constantly until the mixture thickens. Stir half of the hot mixture into the egg yolks.
- Return to the saucepan and blend. Boil for 1 minute, stirring constantly. Remove from the heat, and add the butter, vanilla, coconut rum and shredded coconut.
- Pour into the baked pie shell and chill. Top with whipped cream and sprinkle with toasted coconut.
Serves: 8
Prevent heated milk from scorching by rinsing the pan with hot water before using it.
No comments yet.