Coconut Cream Pie Bluebonnet Cafe Recipe 44
COCONUT CREAM PIE - BLUEBONNET CAFE RECIPE - (4.4/5)
Provided by á-5050
Number Of Ingredients 10
Steps:
- Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard. Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat. Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool. Top with whipping cream.
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