Coconut Caramel Pie

By Reen

Houston Chronicle February 13, 2013. Bill Neeley

Ingredients

• 1 9-inch baked pie shell
• 3/4 cup sugar
• 5 tablespoons flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 egg yolks (beaten)
• ¹⁄3 cup sugar
• 1 tablespoon butter
• 1/2 teaspoon vanilla
• 1/2 cup finely chopped pecans
• 8 ounces whipped cream
• Coconut, for garnish

Preparation

Step 1

In a large bowl, mix together the sugar, flour and salt. Add milk and stir in egg yolks. Cook in a double boiler or over low heat, stirring constantly, until the mixture thickens. Carmelize the final ¹/3 cup of sugar by melting it in a heavy pan until all the granules are dissolved and the liquid is a deep amber color. Stir the caramelized sugar into the custard. Add butter, vanilla and pecans. Pour into the baked pie shell and cool completely. Before serving, cover with whipped cream and garnish with coconut.