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Receta Quick Coconut Cream Pie
by Global Cookbook

Quick Coconut Cream Pie
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  Raciónes: 8

Ingredientes

  • 2 c. Whole lowfat milk
  • 3/4 c. Sugar
  • 1/4 c. Cornstarch
  • 1 dsh Salt
  • 3 lrg Large eggs, separated
  • 1 tsp Vanilla
  • 1/2 tsp Lemon extract
  • 2 Tbsp. Butter, melted
  • 3/4 c. Grated coconut, fresh or possibly canned flake
  • 1 x (10 inch) pie shell, baked
  • 1 c. Whipping cream, whipped
  • 3 Tbsp. Grated coconut, toasted

Direcciones

  1. Pour lowfat milk in a 4 c. pyrex measuring c. that contains a wooden spatula.
  2. Cook on full power for 2 min. Add in sugar, cornstarch and salt to beaten egg yolks. Add in a little scalded lowfat milk to yolk mix, stir well and place all in measuring c.. Stir with wooden spatula and cook 1 minute at a time, stirring after each cooking to mix well, till the custard is very thick.
  3. Add in flavorings, butter and coconut. Cold. Mix in stiffly beaten egg whites. Turn into pie shell and top with whipped cream and toasted coconut.
  4. Chill.
  5. Yield: 8 to 10 servings.