Ed Debevic’s Coconut Cream Pie

  • on July 12, 2009
  • Likes!

Ingrients & Directions

2 Eggs
1 1/2 ts Vanilla
1 1/2 ts Flour
2 tb Cornstarch
3/4 c Half & half
3 tb Unsalted butter
1 3/4 c Coconut
1 Baked pie shell
Whipped cream
Toasted coconut

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and 1/4 cup
sugar and whisk until smooth. Add flour and cornstarch. Whisk until
smooth. Gradually add 3/4 cup milk, whisking until smooth. Set aside.
Place 1-1/2 cups milk and half & half in stainless steel saucepan.
Add 1/2 cup plus 2-1/2 tablespoons sugar all at once, covering entire
surface. DO NOT STIR. Bring to boil. Gradually whisk in egg mixture.
Whisk in pan while bringing to boil. Continue to whisk and cook 20
seconds. Pour into mixing bowl and whisk in butter until melted. Fold
in coconut. Pour coconut cream mixture into Baked Pie Shell. Cover
pie & crust completely with plastic wrap and refrigerate 2 to 3
hours. Peel off plastic and cut into wedges. Top with whipped cream
and toasted coconut.
As I say, “Have Mercy”! Glad to share this, Judy. Hope you do enjoy

8 Servings

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