Coconut Cream

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Coconut Cream Custard Pie

Banana Cream or Huckleberry Cream

10 inch Pie


1 10 inch cooked pie shell

2 cups sugar
3/4 cup flour
1/4 cup cornstarch
1 teaspoon salt
6 cups milk
12 egg yolks, slightly beaten
4 Tablespoons butter
4 teaspoons vanilla
4 cups coconut

1. Combine sugar, flour, cornstarch and salt in top of double boiler
2. Mix with wooden spoon
3. Blend in milk gradually, then add egg yolks
4. Add butter
5. Place over rapidly boiling water so pan is touching water
6. Cook until thick and smooth, about 7 minutes, stirring constantly
7. Scrape down sides of pan frequently
8. Remove from heat
9. Add vanilla
10. Stir until smooth and blended, scraping sides of pan well
11. Pour hot filling into pie shell

12. Cover with waxed paper or plastic wrap and cool

 

For a 10 inch Banana Cream pie leave out the coconut, cover bottom of pie shell with banana slices, add filling, and cover the top with bananas

For a 10 inch Huckleberry Cream pie leave out the coconut, make the custard filling and cover the bottom of a cooked pie shell. Cover that layer with huckleberry pie filling.

 


9 inch Pie


1 cup sugar
6 tablespoons flour
2 tablespoon cornstarch
1/2 teaspoon salt
3 cups milk
6 egg yolks, slightly beaten
2 tablespoon butter
2 teaspoon vanilla
2 cups coconut

1. Combine sugar, flour, cornstarch and salt in top of double boiler
2. Mix with wooden spoon
3. Blend in milk gradually, then add egg yolks
4. Add butter
5. Place over rapidly boiling water so pan is touching water
6. Cook until thick and smooth, about 7 minutes, stirring constantly
7. Scrape down sides of pan frequently
8. Remove from heat
9. Add vanilla
10. Stir until smooth and blended, scraping sides of pan well
11. Pour hot filling into pie shell

12. Cover with waxed paper or plastic wrap

For Banana Cream cover bottom of pie shell with banana slices and  top with bananas
 


Copyright 1996 - 2018 Shirl R Weight Tuesday, 09 October 2018 07:40:13 AM