| 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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