Coconut Cream Pie

3 Egg yolks
1/3 c Sugar
1/4 ts Salt
1 1/2 tb Cornstarch
1 tb Melted butter
2 c Scalded milk
1 c Grated coconut
1 ts Vanilla or rum
1/4 ts Nutmeg
1 9-inch pie shell; baked

Beat egg yolks. Beat in sugar, salt, cornstarch, and butter gradually. Pour in milk and blend. Cook over boiling water, stirring constantly until thick. Add coconut and cool. Add flavoring and nutmeg and pour into shell. Cover with meringue and bake 15 to 20 minutes in 300-degree oven.

Coconut Cream Pie printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.