Wednesday, April 23, 2014
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| Coconut Cream Pie VI |
"A rich, high-quality dessert. Garnish every slice with whipped cream if you like. You can use nonfat milk on this recipe to reduce down on calories a little."
Ingredients :
- 1 (nine inch) pie crust, baked
- 2/three cup white sugar
- 1/4 cup cornstarch
- half of teaspoon salt
- three cups milk
- four egg yolks, beaten
- 2 tablespoons butter, softened
- 4 teaspoons vanilla extract
- 1 cup shredded coconut
Instructions :
| Prep : | Cook : 8M | Ready in : |
|---|
- In a huge saucepan, combine sugar, cornstarch, and salt. Mix properly, then slowly whisk in milk and egg yolks. Cook over medium warmth, stirring continuously, till combination thickens and boils. Boil and stir 1 minute. Remove from warmth.
- Stir butter or margarine and vanilla extract into mixture. Add shredded coconut and blend very well. Pour right away into pie shell. Chill at the least 2 hours earlier than serving. Garnish with whipped cream.
Notes :
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