Waikiki Coconut Cream Pie
1 baked pastry shell
¾ cup sugar
¼ teaspoon salt
3 tablespoons all-purpose flour
2 tablespoons cornstarch
2 cups milk, scalded
3 egg yolks, beaten
1 teaspoon vanilla
¼ cup fresh grated coconut
1 cup heavy cream, whipped
¾ cup fresh grated coconut
➔Prepare pastry shell. Mix dry ingredients. Pour scalded
milk over them. Cook over direct heat, stirring constantly, until
mixture thickens and boils. Place over boiling water; cook 15
minutes, stirring occasionally. Add some of hot mixture to egg
yolks; bled; cook 5 to 6 minutes, stirring constantly. Cool. Add
vanilla and grated coconut. Pour into prepared pastry shell. Just
before serving, spread whipped cream over pie; sprinkle with coconut.
Yeild 9 inch Pie.
Mrs. H. A. R. Austin, Honolulu, Hawaii - A Taste of Texas ©1968