Coconut Pie II Recipe

Ingredients
<br>- 1 recipe pastry for a 9 inch double crust pie
<br>- 3  whole coconuts, meat shredded and juice reserved
<br>- 2 tablespoons cornstarch
<br>- ¼ cup water
<br>- ½ cup white sugar
<br>- ¾ cup sweetened condensed milk
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: Bake in preheated oven for 30 minutes, until crust is golden brown.
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Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 3 whole coconuts, meat shredded and juice reserved
- 2 tablespoons cornstarch
- ¼ cup water
- ½ cup white sugar
- ¾ cup sweetened condensed milk

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: 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.
step 3: 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.
step 4: Bake in preheated oven for 30 minutes, until crust is golden brown.

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