Coconut pie


• 1 cup of white sugar;

• 1/2 cup of wheat flour;

• 1/4 teaspoon of salt;

• 3 cups of milk;

• 4 egg yolks;

• 3 tablespoons of butter;

• 1 1/2 teaspoons of vanilla extract;

• 1 cup of coconut chips;

• 1 (20 cm) the basis for the pie, baked


This delicious pie, of course, requires effort to cook, despite the fact that the finished base for the pie is used, but it is worth it. The delicious coconut-coconut filling will like even small arrivals, not to mention adults. In the meantime, the pie reaches the refrigerator to the desired consistency, you can choose a children’s mattress for your child.

In the middle pan, mix sugar, flour and salt. Place on medium heat, gradually add milk, constantly stirring. Cook over medium heat, continuing to stir until the mixture thickens and begins to bubble. Reduce the fire to a minimum and cook for another 2 minutes. Remove the pan from the fire.

Place a sieve above a clean bowl and put aside.

Beat yolks. Gradually pour 1 cup of hot custard mixture into the yolks, whipping constantly. Return the egg mixture to the pan and bring the entire mixture to weak boil. Cook, stirring for another 2 minutes, then remove the pan from the fire. Wipe the custard through a sieve immediately to get rid of any clumps.

Add oil, vanilla extract and coconut chips in a hot mixture. Pour more hot filling into a baked base for a pie. Cool and put in the refrigerator until the filling is completely freezed, but not less than 4 hours. Decorate with whipped cream and fried coconut nut.