Another delicious dessert for you to try. Coconut Cream Pie is always a favorite at the Small Hope dessert table, and now with the recipe you can bring it home to your table!
Coconut Cream Pie
Ingredients:
1 pie crust (9 inch), baked
3 tablespoons cornstarch
1 1/2 cups water
3 tablespoons cornstarch
1 1/2 cups water
½ cup evaporated milk
3 egg yolks, beaten
2 packages coconut flakes (4 cups)
1 teaspoon coconut rum
1 cup whip topping
3 egg yolks, beaten
2 packages coconut flakes (4 cups)
1 teaspoon coconut rum
1 cup whip topping
Directions:
- In heavy pan, dissolve cornstarch in water; stir in water and milk and egg yolks.
- Cook and stir until thickened and bubbly.
- Add coconut flakes and coconut rum
- Pour into crust.
- Chill for 4 hours or until set.
- Whip up the whip topping.
- Spread top with whipped cream
- Sprinkle coconut flakes on top
