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Orange Kist Coconut Cream Pie

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Ingredients
  Pie crusts 15 Ounce
  Flour 1 Teaspoon
  Sugar 1 Cup (16 tbs)
  Cornstarch 3 Tablespoon
  Water 1 Cup (16 tbs)
  Orange juice 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Orange peel 1 Tablespoon, grated
  Egg yolks 3
  Coconut 1⁄2 Cup (8 tbs), toasted
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Whipping cream 1⁄2 Cup (8 tbs), whipped
  Whipping cream 1⁄2 Cup (8 tbs)
  Powdered sugar 2 Tablespoon
  Coconut 1⁄4 Cup (4 tbs), toasted
  Sliced almonds 2 Tablespoon, toasted
Directions

Heat oven to 450°F.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
(Refrigerate remaining crust for later use.) Bake at 450°F. for 9 to 11 minutes or until light golden brown.
Cool completely.
In medium saucepan, combine sugar and cornstarch; blend well.
Stir in water, orange juice, margarine, orange peel and egg yolks.
Cook over medium heat until mixture thickens and boils, about 5 minutes, stirring constantly.
Remove from heat.
Refrigerate 1 hour.
Stir in 1/2 cup toasted coconut and sour cream.
Fold in whipped cream.
Spoon into cooled crust.
In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form.
Spread over coconut filling.
Garnish with 1/4 cup toasted coconut and almonds.
Refrigerate 1 to 2 hours before serving.
Store in refrigerator.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Coconut

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