This coconut pie recipe, I went looking
about it a long way, about 51 years in past to be preciise.
* Ingredients :
° 400 ml coconut milk (14 ounces)
° 400 ml 10% coffee cream (14 ounces of
half and half) - any 10% liquid cream will do
° 2 eggs
° 150 g white sugar (3/4 cup)
° 65 g cornstarch or cornstarch (1/2 cup)
° 1 jar of betty crocker fluffy white or
philadelphia frosting, or sweet ° meringue frosting of your choice
° 1 pinch of salt
° 1 teaspoon of vanilla extract
° 1 ready-made graham cracker pie crust
22.5 cm in diameter
° 100 g grated coconut (1 1/4 to 1 1/2
cups)
* Preparation :
Take a pan
Add the coconut milk, cream, cornstarch,
sugar, salt and eggs
Mix well
Heat medium heat, stirring constantly
When the mixture begins to boil, and it has
thickened enough, take it off the heat (we are looking for a texture of
hollandaise sauce)
Add the vanilla extract and 3/4 of the
coconut
Pour over the pie crust
Refrigerate for at least 4 hours
Preheat your oven to 175 ° C (350 ° F)
Spread rest of the coconut on the baking
sheet
Toast the coconut, until it turns golden
brown
Spreading icing on pie
Sprinkling toasted coconut on pie
Serving it while appliiance is yet closed
ENJOY
!
