Traditional Coconut Cream Pie Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Sugar,
1/3 cup: Cornstarch,
2 tbsp: All-purpose flour,
1/4 tsp: Salt,
3: Eggs,
3 cup: Milk,
1 tbsp: Butter,
2 tsp: Vanilla extract,
1 1/4 cup: Mounds Sweetened Coconut -Flakes,
Whipped topping,
Toasted coconut,
Directions:
In medium saucepan, stir together sugar, cornstarch, flour and salt;
stir in eggs until mixture is well blended. Gradually stir in milk.
Cook over medium heat, stirring constantly with whisk, until mixture
boils; boil and stir 1 minute. Remove from heat; stir in butter and
vanilla. Stir in coconut until blended; pour into baked pie crust.
Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or
until set.
Just before serving, spread with whipped topping; sprinkle with
toasted coconut. Cover; refrigerate leftover pie. 8 servings.
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp
stir in eggs until mixture is well blended. Gradually stir in milk.
Cook over medium heat, stirring constantly with whisk, until mixture
boils; boil and stir 1 minute. Remove from heat; stir in butter and
vanilla. Stir in coconut until blended; pour into baked pie crust.
Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or
until set.
Just before serving, spread with whipped topping; sprinkle with
toasted coconut. Cover; refrigerate leftover pie. 8 servings.
[Hersheys is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-Master recipe format courtesy of Karen Mintzias
Source from luhu.jp