Coconut Pie II So Tasty

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Monday, December 4, 2017

Coconut Pie II

"A very tasty double crust pie. Uses sparkling coconuts."

Ingredients :

1 recipe pastry for a 9 inch double crust pie
3 complete coconuts, meat shredded and juice reserved
2 tablespoons cornstarch
1/4 cup water
half cup white sugar
three/4 cup sweetened condensed milk

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 400 tiers F (200 ranges C).
Place shredded coconut meat in a heavy saucepan. Add enough water to coconut juice to make 1 half of cups of liquid. Add to coconut meat. Simmer mixture over medium warmth until coconut is tender, about 10 minutes.
Mix cornstarch with 1/four cup water. Add cornstarch combination, condensed milk, and sugar to coconut aggregate. Cook over medium heat, stirring continuously, till thickened. Pour aggregate into pastry-coated pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
Bake in preheated oven for half-hour, till crust is golden brown.

Notes :

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