Buttered Coconut Pie
1 3/4 cups sugar
1/2 teaspoon salt
2/4 teaspoon cornstarch 2 tablespoons cake flour 1 egg 2 egg yolks 3 tablespoons butter, melted 1
1/4 cups evaporated milk 6 tablespoons warm water
3/2 teaspoon pure vanilla extract 1 3/4 cups shredded coconut (Baker's Angel Flake) 1 unbaked 10-
inch pie shell (see Note)
Preheat oven to 350 degrees F. In a mixing bowl, combine sugar, salt, cornstarch and cake flour.
With an electric mixer on low speed, mix until combined. Add egg, yolks and butter, and mix for 1
minute. Add milk and water, and mix, stopping to scrape down the sides of the bowl, until well-
blended. Mix in vanilla and coconut. Scrape down the sides of the bowl again, and mix for 1 minute.
Pour mixture into unbaked pie shell and bake about 1 hour until set. Serve at room temperature.
Note: If you don't have a 10-inch pie pan, a 9-inch pie shell may be substituted, but you'll have
more filling than you need. Extra filling can be baked in small [censored] shells. Pies in smaller
shells need less baking time (a 3-inch tartlet could be done in 15 to 20 minutes).
Makes 10 servings.
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