Pina Colada Cream Pie
Deb's new adaptation of Mom's old recipe
1 - 9" baked pie shell cooled
5 TBSP flour
2/3 cup sugar
1/2 tsp salt
1/4 cup milk
1 - 400ml can coconut milk (not lite)
1 - 540ml can crushed pineapple drained reserving 1/4 cup juice
3/4 cup unsweetened shredded coconut
3 egg yolks
1 TBSP butter
2 tsp lemon juice
5 TBSP flour
2/3 cup sugar
1/2 tsp salt
1/4 cup milk
1 - 400ml can coconut milk (not lite)
1 - 540ml can crushed pineapple drained reserving 1/4 cup juice
3/4 cup unsweetened shredded coconut
3 egg yolks
1 TBSP butter
2 tsp lemon juice
Mix sugar, flour and salt together in large saucepan.
Add milk, egg yolks and half the can of coconut milk.
Beat till smooth. Heat remaining half can of coconut milk till hot but not boiling.
Add to mixture and cook over medium heat stirring constantly till bubbling then
continue to cook for a couple more minutes. Remove from heat, stir in butter till melted.
Add pineapple, juice and coconut. Cool 30 minutes then pour into prepared shell.
Add milk, egg yolks and half the can of coconut milk.
Beat till smooth. Heat remaining half can of coconut milk till hot but not boiling.
Add to mixture and cook over medium heat stirring constantly till bubbling then
continue to cook for a couple more minutes. Remove from heat, stir in butter till melted.
Add pineapple, juice and coconut. Cool 30 minutes then pour into prepared shell.