Photo by Fotolia/14ktgold
Pile on the whipped cream or meringue when creating this Coconut Cream Pie.
2 hr
DURATION
30 min
COOK TIME
1 hr 30 min
PREP TIME
8 servings
SERVINGS
Ingredients
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2-1/2 cups milk
- 3 eggs yolks, slightly beaten
- 1 cup flaked coconut, divided
- 1 teaspoon vanilla
- 1 9-inch pie crust, baked
- Whipped cream
Directions
- In 2-quart saucepan, combine sugar, cornstarch and salt, and heat over medium heat. Gradually stir in milk until smooth.
- Stir in egg yolks, and bring mixture to boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat, and stir in 3⁄4 cup coconut and vanilla.
- Carefully pour hot mixture into prepared pie crust. Cover surface with plastic wrap, and cool completely on wire rack.
- Toast remaining coconut, and set aside to cool completely.
- When filling is completely cool, spread whipped cream over top, and sprinkle with toasted coconut. Cover and refrigerate for at least 1 hour before serving. Discover more holiday pie recipes.
Be sure to allow time for the filling to cool when you make this silky sweet coconut cream pie — it’s well worth the wait.
