Coconut Cream Pie

Coconut Cream Pie

A rich and smooth coconut cream 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

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.
Coconut Cream Pie
Coconut Cream Pie
Coconut Cream Pie
Coconut Cream Pie
Coconut Cream Pie

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

Categories

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