Dressings & Sauces
||toasted coconut pie
1 Each(s) 9
2 Cup(s) sweetened coconut
1/3 Cup(s) flour
1/4 Teaspoon(s) salt
0 Cup(s) sugar
1/2 Cup(s) milk
1 1/2 Cup(s) hot milk
4 Each(s) egg yolks
1 Tablespoon(s) butter
1 Tablespoon(s) vanilla
1 Cup(s) whipping cream
1 Teaspoon(s) vanilla
1 Tablespoon(s) powdered sugar
preheat oven to 400 degrees
Prick pie crust with fork to vent.
Place waxed paper on crust and cover with pieweights.
Bake 20 minutes or until golden.
Remove pan to rack to cool.
Lower oven temp to 350.
Spread coconut on cookie sheet and toast in oven for 10 minutes, stirring occasionally. Set aside.
In the top of a double boiler over boiling water, mix flour, salt and sugar.
Add 1/2 cup milk and stir until smooth.
Add 1.5 cups hot milk, stirring constantly, until the sauce is thick and smooth.
Beat egg yolks in a separate bowl.
add 1/2 cup of the sauce to the egg yolks, stirring constantly.
return mixture to the double boiler, stirring constantly.
Cook for 3 minutes longer.
remove from heat, stir in butter, vanilla and 1.5 cups coconut.
pour mixture into cooled pie crust
one hour before serving, beat the topping ingredients together till slightly firm but not stiff. add to pie and refrigerate for at least 1 hour before serving.
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