Coconut Cream Pie
Recipe from Midwest Living

Toasting the coconut for this creamy pie brings out a rich, nutty flavor. It's a favorite dessert any time of year.



by 6  people


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Servings: 8
Prep Time: 45 mins
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Ingredients
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    2 2/3  cups 
    milk
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    1   cup 
    sugar
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    1/3  cup 
    cornstarch
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     Dash 
    salt
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    2   
    beaten eggs
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    1   tablespoon 
    vanilla
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    1 1/2  cups 
    coconut, toasted
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    1   recipe 
    Baked Pastry Shell (see recipe below)
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    Whipped cream (optional)
Baked Pastry Shell
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    1 1/4  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/3  cup 
    shortening
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    4 - 5   tablespoons 
    cold water


Directions
1.
Prepare Baked Pastry Shell. Cool. Meanwhile, for filling, in 2-quart saucepan, cook and stir the milk, sugar, cornstarch, and salt over medium-high heat until bubbly. Cook and stir for 2 minutes more. Remove from heat.
2.
Gradually stir about 1 cup of the hot mixture into the beaten eggs. Return all of the mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Stir in vanilla.
3.
Sprinkle coconut into pastry shell. Top with filling. Cover with plastic wrap and chill about 3 hours or until set. To serve, dollop with whipped cream and sprinkle with additional coconut, if you like. Makes 8 servings.
Baked Pastry Shell
1.
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

Variation
  • Butterscotch Cream Pie: Prepare pie as directed, except omit the coconut and add 1 cup butterscotch-flavored pieces to the filling with the vanilla, stirring until melted.
Variation
  • Cherry Cream Pie: Prepare pie as directed, except omit coconut and spread 1 cup of canned cherry pie filling in bottom of pastry shell.
Nutrition information
Per Serving: cal. (kcal) 381, Fat, total (g) 16, chol. (mg) 59, sat. fat (g) 8, carb. (g) 53, fiber (g) 1, pro. (g) 7, vit. A (RE) 52, vit. C (mg) 1, sodium (mg) 145, calcium (mg) 111, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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Double-Coconut Cream Pie

Cream of coconut makes this pie filling rich, velvety, and full of flavor. Look for nonalcoholic cream of coconut where alcoholic beverage mixes are sold in the grocery store.

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