Tuesday, June 13, 2017

Coconut Cream Pie



  • 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


How to Make It

  • 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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