Ingredients Jump to Instructions ↓

  1. 2/3 cup sugar

  2. 1/4 cup cornstarch

  3. 2 tablespoons all-purpose flour

  4. 1/4 teaspoon salt

  5. 3 cups milk

  6. 3 egg yolks, beaten

  7. 1 tablespoon butter

  8. 2 teaspoons vanilla extract

  9. 1 cup flaked coconut, divided

  10. 2 cups whipped cream or whipped topping

  11. 1 pastry shell (9 inches), baked

Instructions Jump to Ingredients ↑

  1. In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator. Yield: 6-8 servings.


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