Ed Debevic's Coconut Cream Pie

Categories: Pies/pastry

Serves: 8 Servings

Ingredients:

2 Eggs
1 1/2 ts Vanilla
Sugar
1 1/2 ts Flour
2 tb Cornstarch
Milk
3/4 c Half & half
3 tb Unsalted butter
1 3/4 c Coconut
1 Baked pie shell
Whipped cream
Toasted coconut

Instructions:
Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup sugar
and whisk until smooth. Add flour and cornstarch. Whisk until smooth.
Gradually add 3/4 cup milk, whisking until smooth. Set aside. Place 1-1/2
cups milk and half & half in stainless steel saucepan. Add 1/2 cup plus
2-1/2 tablespoons sugar all at once, covering entire surface. DO NOT STIR.
Bring to boil. Gradually whisk in egg mixture. Whisk in pan while bringing
to boil. Continue to whisk and cook 20 seconds. Pour into mixing bowl and
whisk in butter until melted. Fold in coconut. Pour coconut cream mixture
into Baked Pie Shell. Cover pie & crust completely>> with plastic wrap and
refrigerate 2 to 3 hours. Peel off plastic and cut into wedges. Top with
whipped cream and toasted coconut.
As I say, "Have Mercy"! Glad to share this, Judy. Hope you do enjoy it!
FROM: PATRICIA STUART (BTFK39B) Posted to MealMaster Recipes List, Digest
#157

Date: Thu, 6 Jun 1996 00:09:37 -0400

From: BobbieB1@aol.com

Previous: Ed Asner's Sweet and Sour Leg of Lamb | Next: Ed Debevic's Pot Roast