Toasted Coconut Cream Pie
From rottman 15 years agoIngredients
- 1 9-inch graham cracker crumb crust shopping list
- 1 14 oz can Eagle Brand sweetened condensed milk shopping list
- (do not substute evaporated milk) shopping list
- 4 egg yolks shopping list
- 1/2 cup water shopping list
- 1 pkd vanilla flavor pudding mix (not instant, but the 4-serving size) shopping list
- 1 8z container sour cream, at room temperature shopping list
- 3/4 cup flaked coconut, lightly toasted shopping list
- whipped cream or whipped topping shopping list
How to make it
- In a heavy saucepan, combine Eagle Brand, egg yolks, water and pudding mix. over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream. Stir in 1/2 cup coconut. Pour into prepared crust. Chill thoroughly. Top with whipped cream. Garnish with remaining 1/4 cup coconut. Refrigerate the leftovers (if available).
The Rating
Reviewed by 2 people-
Wonderful!
pleclare in Framingham loved it -
Mmmmm love it ill take a piece now please yum yum
five
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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