Coconut Pie II
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Original recipe yields 8 servings (1 pie)
- Preheat oven to 400 degrees F (200 degrees C).
- Place shredded coconut meat in a heavy saucepan. Add enough water to coconut juice to make 1 1/2 cups of liquid. Add to coconut meat. Simmer mixture over medium heat until coconut is tender, about 10 minutes.
- Mix cornstarch with 1/4 cup water. Add cornstarch mixture, condensed milk, and sugar to coconut mixture. Cook over medium heat, stirring constantly, until thickened. Pour mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top.
- Bake in preheated oven for 30 minutes, until crust is golden brown.
Per Serving: 903 calories; 67.3 73.1 10 10 300 Full nutrition
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