| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Mr. food, Mrfood2 | 1 | servings | |
INGREDIENTS
| 1 | Egg yolk | |
| 1/3 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 2 | c | Milk |
| 1 | tb | Butter |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Sweetened flaked coconut |
| One 9-inch prepared graham cracker pie | ||
| ; crust | ||
| 2 | c | Frozen whipped topping; thawed |
INSTRUCTIONS
In a medium bowl, combine the egg yolk, sugar, flour, and salt; mix well and set aside. In a medium saucepan, heat the milk over medium-high heat until hot. (Do not boil!) Slowly add 1/2 cup of the heated milk to the sugar mixture to the remaining milk in the saucepan; reduce the heat to medium-low and cook until thickened, stirring constantly. Add the butter and vanilla; stir until the butter melts. Remove from the heat and stir in the coconut. Pour into the pie crust. Chill for at least 2 hours, or until set. Top with the whipped topping just before serving. NOTE: If desired, top the pie with 2 tablespoons toasted coconut. To toast flaked coconut, spread it on a rimmed baking sheet and bake in a preheated 350 degree oven for 3 to 5 minutes, or until golden. Watch it carefully so it doesn't burn! Converted by MC_Buster. NOTES : 6 to 8 servings Converted by MM_Buster v2.0l.
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