1 glass sweetened chipped coconut
3 mugs creamer
2 eggs, beaten
3/4 glass white sugar
1/2 glass universally handy flour
1/4 teaspoon salt
1 teaspoon vanilla concentrate
1 (9 inch) pie shell, heated
1 glass solidified whipped beating, defrosted
Course :
Preheat broiler to 350 degrees F (175 degrees C).
Spread the coconut on a heating sheet and prepare it, mixing once in a while, until brilliant cocoa, around 5 minutes.
In a medium pan, join the cream, eggs, sugar, flour and salt and blend well. Heat to the point of boiling over low warmth, blending always. Expel the dish from the warmth, and blend in 3/4 measure of the toasted coconut and the vanilla concentrate. Hold the remaining coconut to beat the pie.
Empty the filling into the pie shell and chill until firm, around 4 hours.
Top with whipped finishing and with the saved coconut.
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