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  • Ed Debevic's Coconut Cream Pie

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    Ed Debevic's Coconut Cream Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Large eggs
    • 1 1/2 tsp Vanilla Sugar
    • 1 1/2 tsp Flour
    • 2 Tbsp. Cornstarch Lowfat milk
    • 3/4 c. Half & half
    • 3 Tbsp. Unsalted butter
    • 1 3/4 c. Coconut
    • 1 x Baked pie shell Whipped cream Toasted coconut

    Directions

    1. Place Large eggs in mixing bowl and whisk 1 minute. Add in vanilla and 1/4 c. sugar and whisk till smooth. Add in flour and cornstarch. Whisk till smooth.
    2. Gradually add in 3/4 c. lowfat milk, whisking till smooth. Set aside. Place 1-1/2 c. lowfat milk and half & half in stainless steel saucepan. Add in 1/2 c. plus 2-1/2 Tbsp. sugar all at once, covering entire surface. Don't STIR.
    3. Bring to boil. Gradually whisk in egg mix. Whisk in pan while bringing to boil. Continue to whisk and cook 20 seconds. Pour into mixing bowl and whisk in butter till melted. Mix in coconut. Pour coconut cream mix into Baked Pie Shell. Cover pie & crust completely)) with plastic wrap and chill 2 to 3 hrs. Peel off plastic and cut into wedges. Top with whipped cream and toasted coconut.
    4. As I say, "Have Mercy"! Glad to share this, Judy. Hope you do enjoy it!

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