Coconut Cream Pie
At a Glance
- Total
- 20 min
- Servings
- 8.00 serving(s)
Categories
- Dessert
- Pie
- Stovetop
Dietary
- Vegetarian
Allergens
- Wheat
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Coconut Cream Pie brings together 1 9-inch baked pie crust, 2/3 cup sugar, 1/3 cup cornstarch in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 8 servings.
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Equipment
medium saucepan, whisk, plastic wrap, refrigerator, cookie sheet
Ingredients
- 1 9-inch baked pie crust
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 3 cups milk
- 1 tablespoon butter
- 2 teaspoons vanilla extract
- 1 1/4 cups sweetened flaked coconut
Instructions
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.
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