Tuesday, May 13, 2025

Coconut Cream Pie

Coconut Cream Pie

Toast 7 oz of sweetened coconut on a baking sheet at 350, stirring often (I use Baker's).  Save a few and sprinkle on the topping.  Either merange or whipped cream.
Bake a frozen pie crust at 375 until slightly brown.

Remove both and let cool.

In a batter bowl, melt 1/2 stick of butter
Add 1/2 c. water
One can of Evaperated Milk
Add 3 eggs ( If making meragne, use 4 egg yolks and save the whites)
Mix well 
Add 3/4 c. of sugar
In a seperate cup, beat 3TBSP of corn starch in a 1/2 c. of cold water.  Make sure the corn starch is blended and there's no lumps
Add to the batter bowl and whisk REALLY GOOD!

Cook for 3 min in the mircowave, remove and whisk again!!

Cook another 3 mintes or until the mixture is the consistency of pie filling.  It will not get thicker.

Remove from microwave and add 3 TBSP of butter and 2 tsp of vanilla.

Pour into pie crust. 

If you're doing a merangue, cook on 325 until brown.  If whipping cream, wait til it is COMPLETLY COOLED before you cover the pie.  (Ask me how I know!)


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The Farmer’s Wife 1920s