Coconut Cream Pie

A rich and smooth coconut custard pie. Top with whipped cream and toasted coconut, if desired.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 399 Calories

Ingredients

• 1 cup white sugar
• 1 cup flaked coconut
• 3 tablespoons butter
• 3 cups milk
• 4 egg yolks
• 1 (9 inch) pie shell, baked
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.5 cup all-purpose flour

Recipe Instructions

Step 1

In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

Step 2

Place a strainer over a clean mixing bowl; set aside.

Step 3

Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.

Step 4

Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.