Recipe - Ed Debevics Coconut Cream Pie

2 Eggs
1 One half teaspoon Vanilla
Sugar
1 One half teaspoon Flour
2 tablespoon Cornstarch
Milk
Three fourths cup Half & half
3 tablespoon Unsalted butter
1 Three fourths cup Coconut
1 Baked pie shell
Whipped cream
Toasted coconut

Place eggs in mixing bowl and whisk 1 minute. Add vanilla and One fourth cup sugar
and whisk until smooth. Add flour and cornstarch. Whisk until smooth.
Gradually add Three fourths cup milk, whisking until smooth. Set aside. Place 11/2
cups milk and half & half in stainless steel saucepan. Add One half cup plus
2One half 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 it!
FROM: PATRICIA STUART (BTFK39B) Posted to MealMaster Recipes List, Digest
#157

Date: Thu, 6 Jun 1996 00:09:37 0400

From: BobbieB1@aol.com