Coconut Cream Pie
Ingredients
1 pre-baked 9 inch pie shell, fresh or frozen | ||
2 cups milk, scalded | ||
2 eggs | ||
1/2 cup sugar | ||
2 tbs corn starch | ||
1 tsp vanilla | ||
1/4 tsp nutmeg | ||
1 cup unsweetened shredded coconut | ||
Whipped cream | ||
Chocolate shavings |
- Pre-bake the pie shell according to package directions. Cool completely.
- In the top of a double boiler set over simmering water, mix 1/2 cup of the hot milk with the corn starch.
- Add the remaining milk and cook, stirring frequently, for 20 minutes or until thickened.
- Beat the eggs with the sugar.
- Stir a small amount of the hot custard into the eggs.
- Combine the egg mixture with the mixture in the double boiler. Cook for 2 minutes more.
- Remove the pan from the heat.
- Add the vanilla, nutmeg, and coconut.
- Turn the filling into the pie shell. Chill until serving.
- Serve with sweetened whipped cream and chocolate shavings.
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