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Ingredients
| 9" pie shells: 1 shell (baked) |
| granulated sugar: 2/3 cup |
| cornstarch: 1/3 cup |
| all-purpose flour (unsifted): 2 Tbl |
| salt: 1/4 tsp |
| eggs: 3 |
| 2% milk: 3 cups |
| salted butter: 1 Tbl |
| vanilla extract: 2 tsp |
| sweetened flaked coconut meat: 1 1/4 cups |
Coconut Cream Pie
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
- In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
- Gradually stir in milk.
- Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
- Remove from heat; stir in butter and vanilla.
- Stir in coconut until blended; pour into baked pie crust.
- Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
- Just before serving, spread with whipped cream; sprinkle with toasted coconut.
- Cover; refrigerate leftover pie.
- 8 servings.
- Variation: You can also toast the coconut before adding it to the pie.
- Preheat oven to 350 degrees.
- Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.