COCONUT CREAM PIE RECIPE

COCONUT CREAM PIE RECIPE

9 inch baked pie shell

2/3 C sugar

1/4 C cornstarch

1/2 t salt

3   C milk

4   egg yolks, slightly beaten
2  T margarine or butter, softened

2   t vanilla

3/4 C + 1/4 C flaked coconut

1  C sweetened whipped cream

Bake pie shell.  Mix sugar, cornstarch and salt in saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Stir into hot mixture in saucepan.  Boil and stir one minute more;  remove from heat.  stir in margarine, vanilla and 3/4 C of the coconut.  Pour into pie shell;  press plastic wrap onto filling.  Refrigerate at least 2 hours but no longer than 48 hours.

Remove plastic wrap; top pie with whipped cream and remaining coconut.  Refrigerate any remaining pie immediately.   8 servings; 485 calories per servings.

Chocolate cream Pie:

Increase sugar to 1 1/2 cups and cornstarch to 1/3 C; omit margarine and coconut.  Stir in 2 squares (1 ounce each) unsweetened chocolate, cut up, after stirring in milk.  Top pie with whipped cream.

This recipe is from my Betty Crocker's Cookbook.  The coconut cream pie is my youngest son's favorite dessert.  He does not like the task of stirring the filling over the heat until it thickens, as it takes several minutes.

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