Coconut Cream Pie Recipe
Here is a very good Coconut Cream Pie and a Dark Chocolate Cream Pie. For a similar tropical recipe, you can go to Pineapple Coconut Pie.
This is a picture of my pie.
Which pie is your favorite?
3 medium eggs, separated.
2 cups of milk.
Â¾ cup of coconut.
Â¾ cup of sugar.
3 tablespoons of cornstarch.
1 teaspoon of vanilla.
Â¼ stick of butter.
Dash of salt.
Baked pie shell.
Mix together the sugar, cornstarch and salt; then add enough milk so a paste is formed.
Add the egg yolks to the paste and mix thoroughly.
Add the remaining milk.
Cook in a double boiler until the mixture is thick.
Add the coconut, vanilla and butter.
Pour into a pie shell and cover with meringue.
Sprinkle with shredded coconut.
Bake at 375Â°F (190Â°C) until brown.
1 and 1/4 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 squares (1 ounce each) unsweetened chopped chocolate
4 egg yolks lightly beaten
3 tablespoons butter
1 and 1/2 teaspoons vanilla extract
1 baked pastry shell (9 inches)
In a large pan, combine sugar, cornstarch, and salt. Stir in milk and chocolate. Stir over med-high heat until thick and bubbly. Reduce heat, cook 2 more minutes. Remove. Stir small amount into egg yolks, return all to pan. Bring to boil, cook and stir 2 more minutes, remove from heat. Stir in butter and vanilla. Spoon into pastry shell. Cool on wire rack. Cover and chill for 3 hours. 8 servings.