Ingredients
8
8 servings
- •1 cup white sugar
- •0.5 cup all-purpose flour
- •0.25 teaspoon salt
- •3 cups milk
- •4 egg yolks
- •3 tablespoons butter
- •1.5 teaspoons vanilla extract
- •1 cup flaked coconut
- •1 (9 inch) pie shell, baked
Instructions
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutritional Facts
Per 8 servings
- Calories: 399
- Carbohydrate: 51g
- Fat: 19g
- Fiber: 2g
- Protein: 7g
- Sugar: 33g
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