COCONUT PIE II

Coconut Pie II image

A very tasty double crust pie. Uses fresh coconuts.

Provided by Ladan M Miller

Yield 8

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 902.6 calories, Carbohydrate 73.1 g, Cholesterol 9.8 mg, Fat 67.3 g, Fiber 15.1 g, Protein 10 g, SaturatedFat 49.5 g, Sodium 300.2 mg, Sugar 37.4 g