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National Coconut Cream Pie
Day
May 8
Coconut Cream Pie
3/4 cup cornstarch
1 1/2 cups granulated
sugar
1/2 teaspoon salt
4 cups milk, scalded
2 eggs,
beaten
1-1/2 teaspoons vanilla
2 tablespoons margarine
1/2 teaspoon
coconut extract
1 cup coarsely shredded fresh coconut
1 baked 10-inch
pie shell
4 cups whipped cream
Combine cornstarch, sugar and salt;
mix well.
Gradually stir scalded milk into cornstarch mixture.
Bring to a
boil, stirring constantly, and boil for two minutes, or until thickened and
shiny.
Add a small amount of the hot mixture to eggs and beat until well
blended.
Return to pan and beat for two minutes over medium heat until
slightly thickened, being careful not to let mixture curdle.
Remove from heat
and add vanilla and margarine, mixing until smooth.
Pour through sieve to
strain out lumps.
Place plastic wrap directly over filling; set aside to
cool.
Add coconut extract and half the coconut to the cooled pie
filling.
Pour filling into pie shell; chill.
Spread whipped cream over
pie, mounding in center.
Sprinkle with remaining coconut.
Coconut cream
pie recipe makes one 10-inch pie.
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