Coconut Cream Icebox Pie - cooking recipe

Ingredients
    1 c. sugar
    1/2 c. cornstarch
    1/4 tsp. salt
    3 c. hot milk
    3 egg yolks, beaten
    1/4 tsp. almond extract
    2 c. grated fresh, canned or frozen coconut
    1 (8 oz.) Cool Whip
    1 tsp. vanilla
Preparation
    Combine sugar, cornstarch and salt; gradually add milk, stirring until smooth. Bring to a boil, stirring constantly and boil 2 minutes. Remove from heat. Stir half of hot mixture into egg yolks. Add remaining hot mixture and stir over low heat until it boils and is thick, about 5 minutes. Turn into a bowl and stir in extracts and half of coconut. Cover with wax paper and refrigerate 1 hour. Place in baked pie shell and refrigerate 3 hours. Spread Cool Whip over filling and top with remaining coconut. Keep refrigerated.

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