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Coconut cream pie

Coconut cream pie
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • 9-inch baked pie shell
  • sugar - 2/3 c
  • cornstarch - 1/4 c
  • salt - 1/2 tsp
  • milk - 3 c
  • egg yolks, slightly beaten - 4 item
  • margarine or butter, softened - 2 Tbsp
  • vanilla - 2 tsp
  • flaked coconut - 1 c
  • sweetened whipped cream - 1 c

How to make coconut cream pie:

Bake pie shell. Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, vanilla and 3/4 cup of the coconut. Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.

Remove plastic wrap; top pie with whipped cream and remaining coconut. Refrigerate any remaining pie immediately. Makes 8 servings, 485 calories per serving.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:
Coconut cream pie
2.7
Average rating: 2.7 of 5, total votes: 9
Cook. Time: PT30M
Total Time: PT30M


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Related ingredients:
graham cracker crumbs, sugar, can crushed pineapple, can sweetened condensed milk, margarine, melted, fresh blueberries, blackberries, peach slices, regular chocolate pudding, chopped, raw apple
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