What shall I put in this crust?
I know if I were to ask my husband, exactly what he would say would be, “Coconut Cream Pie,” without hesitation. So, what am I waiting for?
I can still hear my Home-Ec teacher emphatically say, “Get all ingredients out first!” She’s right! It makes for no surprises. !)
- ¾ C sugar
- ⅓ C flour
- ¼ t salt
- 2 C milk (I use 1 %)
- 3 slightly beaten egg yolks
- 2 T butter
- 1½ C moist coconut
- 1 baked pastry shell
- 2 C whipped cream or Cool Whip
- In saucepan, combine sugar, flour and salt. Give it a stir. On medium heat, slowly stir milk into dry ingredients. Stirring often, bring to boil. Boil, stirring contantly, for 2 minutes. Take off heat and take a couple T of hot mixture into egg yolks, stir, then pour egg yolk mixture back into saucepan. Stirring constantly, bring to boil and cook 2 more minutes. Take off heat. Add butter and vanilla. Cool with lid on for approximately 30 min. Stir in butter and vanilla, then cococut. Place plastic wrap on and refrigerate til ready to serve. Add whipped cream or Cool Whip.
And place a lid on it! This little “gem” pan was a gift from my Grandma Tracy. I still use it to this day as it is a heavy-bottomed pan. That’s needed for this recipe.
I piped a little Hershey’s syrup on top for “pretty’s sake. ” 🙂
Served up the pie. Sat down with the hubby and he smiled.