Sunday, December 2, 2012

Homemade Coconut Cream Pie

 Coconut Cream Pie

1/3 C. flour
2/3 C. sugar
1/4 tsp. salt
2 C. scalded milk
3 egg yolks, slightly beaten
2 Tblsp. butter
1/2 tsp. vanilla
1 C. coconut
1 baked 9 inch pastry shell

Mix flour, sugar, and salt.  Gradually add milk with a wire whisk.  Cook over moderate heat stirring constantly until mixture thickens and boils.  Cook 2 minutes.  Remove from heat.  Add a small amount of cream mixture to egg yolk, stir and then add egg to the cream mixture.  Cook one minute stirring constantly.  Add butter and vanilla, take off heat and cool.  Add coconut.  Pour into pie crust.  Refrigerate.  Serve the same day or later.  Stays good for about a week.

Pie is one of my favorite things about Thanksgiving.  I got this recipe years ago from a distant relative.  It is my favorite!

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