Coconut Cream Pie

Coconut Cream Pie

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

Recipe from Midwest Living
SERVINGS
8
PREP TIME
45 mins

Coconut Cream Pie

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

Recipe from Midwest Living
Recipe from Midwest Living
Ingredients
  • 2 2/3  cups milk
  • 1   cup sugar
  • 1/3  cup cornstarch
  •  Dash salt
  • 2   beaten eggs
  • 1   tablespoon vanilla
  • 1 1/2  cups coconut, toasted
  • 1   recipe Baked Pastry Shell (see recipe below)
  •  Whipped cream (optional)
Baked Pastry Shell
  • 1 1/4  cups all-purpose flour
  • 1/4  teaspoon salt
  • 1/3  cup shortening
  • 4 - 5   tablespoons cold water

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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. 
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.

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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