Learn how to make this Coconut Cream Pie recipe, a reader favorite dessert.
Marian Stovall, of Weatherford, Texas, has lost her recipe for coconut pie that had been on the Argo cornstarch box.
Several readers sent copies of the exact recipe, including Sarah Vaughan, of Waterville, Maine.
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
3 egg yolks, slightly beaten
1 cup flaked coconut, divided
1 teaspoon vanilla
1 9-inch pie crust, baked
In 2-quart saucepan, combine sugar, cornstarch and salt. Stir over medium heat; gradually stir in milk until smooth. Stir in egg yolks. Stirring constantly, bring mixture to boil over medium heat and boil for 1 minute. Remove from heat.
Stir in 3/4 cup coconut and vanilla.
Spoon hot filling into prepared pie crust, cover surface with plastic wrap, and cool completely on wire rack. If desired, toast remaining ¼ cup coconut and cool completely.
Spread whipped cream over filling and sprinkle remaining coconut on top. Refrigerate. Chill at least 1 hour before serving. Yields 8 servings.
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