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Coconut Butter Cream Pie
1 pie crust, 9", lightly baked
2 eggs
1/4 cup sugar
1 tablespoon flour
1/8 teaspoon salt
1 tablespoon butter, melted
1 1/2 teaspoons vanilla
1 cup light corn syrup
1 cup milk
1 1/3 cups flaked coconut
ground cinnamon
Preheat oven to 350�F. Roll out pastry & line a 9" pie pan. Prick
the pastry all over with a fork and bake for 6-8 minutes, check to
make sure bubbles aren't forming, if they are, lightly stab them
with a fork to deflate. Remove from oven & cool on a wire rack.
In a large mixing bowl, beat the eggs until they are broken up. In a
small bowl, combine the sugar, flour, and salt and gradually add to
the eggs. Add the butter, vanilla & corn syrup and combine; do not
overmix. With a mixing spoon, stir in the milk and coconut. The
mixture should not be too bubbly.
Pour the coconut mixture into the pre-baked pie shell and sift
cinnamon on the top. Bake for 45-50 minutes, or until the pie is
still a bit shaky, puffy in the middle, but not completely firm.
Remove from the oven & put on a wire rack to cool completely before
serving.
The filling for this pie can be made 2-3 days in advance and
refrigerated. Just stir to recombine ingredients & pour in pie
shell. That makes it nice so the crust doesn't get soggy. |
