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Traditional Coconut Cream Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 2/3
c
Sugar 1/3
c
Cornstarch 2
tb
All-purpose flour 1/4
ts
Salt 3
Eggs 3
c
Milk 1
tb
Butter 2
ts
Vanilla extract 1 1/4
c
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.
[Hershey's 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
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