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Rich Coconut Cream Pie

Dessert.Master's picture
Ingredients
  9 inch baked pie shell 1 , baked
  Sugar 2⁄3 Cup (10.67 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Milk 3 Cup (48 tbs)
  Egg yolks 4 , slightly beaten
  Butter/Margarine 2 Tablespoon, softened
  Vanilla 2 Teaspoon
  Flaked coconut 3⁄4 Cup (12 tbs)
  Sweetened whipped cream 4 Tablespoon
  Flaked coconut 1⁄4 Cup (4 tbs)
Directions

Bake pie shell.
Cool.
Mix sugar, cornstarch and salt in medium saucepan.
Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks.
Blend into hot mixture in pan.
Boil and stir 1 minute.
Remove from heat; stir in butter and vanilla.
Stir in 3/4 cup coconut.
Pour into pie shell; press plastic wrap onto filling.
Refrigerate at least 2 hours.
Remove plastic wrap; top pie with whipped cream and sprinkle with 1/4 cup coconut.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Coconut

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