Mar 23, 2009
Coconut Cream Pie
- 1 crust pie dough
- 1/3 cup cornstarch
- 1/2 cup sugar
- milk
- 4 egg yolks
- 2 tsp vanilla
- 2 cups flaked frozen coconut, thawed
- whipped cream
- Blind bake the crust and cool.
- Combine the cornstarch, sugar, 1/2 cup milk, 4 egg yolks, and the vanilla. Mix until smooth.
- In a saucepan, heat 2 1/2 cups milk until it comes to a low simmer.
- Whisk in the mixture over medium low heat until thickened.
- Fold in the coconut. Pour in the shell.
- Chill at least 2 hours.
- Serve topped with whipped cream.
really tasty but a bit runny