Coconut Cream Pie
3/4 ccane sugar
3 Tbspall purpose flour
1 1/2 ccoconut, flaked toasted and divided
1 Tbspbutter or margarine
3 cmilk, 2%
1 1/2 tspvanilla extract
19 inch pastry shell (baked)
How to Make Coconut Cream Pie
- In medium sauce pan, combine sugar, flour, and salt. Stir in milk; cook and stir over medium heat until thickend and bubbly.
- Reduce heat, cook and stir two minutes more. Remove from heat, stir 1 cup of hot mixture into beaten eggs and return all back into sauce pan, cook and stir over medium heat until nearly boiling (do not boil) Reduce heat and stir 2 minutes longer.
- Stir in 1 cup coconut, butter and vanilla extract. Pour into pie shell, and sprinkle with rest of the remaining coconut. Chill several hours before stirring. Refrigerate leftovers.