Ingredients
- 3/4 c. sugar
- 3 T cornstarch
- 1/4 teaspoon salt
- 2 c. lowfat milk
- 1 teaspoon vanilla extract
- 3 slightly beaten egg yolks
- 2 T butter
- 1 (9") baked pastry shell
- 1 c. flaked coconut (in pie)
- 1/3 c. coconut (on top)
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Coconut Cream Pie
Servings: 4
Directions
- In saucepan put together sugar, flour and salt; gradually add lowfat milk. Cook over medium heat till bubbly. Cook and stir 2 min. Remove from heat. Stir small amount of hot mix into egg yolks; immediately return to hot mix; cook 2 min, stirring constantly. Remove from heat, add in butter, vanilla and coconut. Pour into cooled baked pastry shell. Spread meringue on top pie and 1/3 cup flaked coconut on top of meringue and bake at 350 degrees for 12 to 15 min.
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