A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Ingredients
- 1 cup white sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 3 cups milk
- 4 egg yolks
- 3 tablespoons butter
- 1 ½ teaspoons vanilla extract
- 1 cup flaked coconut
- 1 (9 inch) pie shell, baked
Directions
Step 1
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
Step 2
Place a strainer over a clean mixing bowl; set aside.
Step 3
Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
Step 4
Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 399 | |
% Daily Value * | |
Total Fat19g | 24% |
Saturated Fat9g | 46% |
Cholesterol121mg | 40% |
Sodium293mg | 13% |
Total Carbohydrate51g | 19% |
Dietary Fiber2g | 5% |
Total Sugars33g | |
Protein7g | |
Vitamin C0mg | 1% |
Calcium124mg | 10% |
Iron1mg | 8% |
Potassium206mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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