This scrumptious coconut cream pie is a cinch to make with a store-bought crust. While the crust bakes for a few minutes in the oven, prepare the coconut custard. After the crust cools, fill it with the custard and sprinkle it liberally with toasted coconut flakes.
RecipeSavants.comThis scrumptious coconut cream pie is a cinch to make with a store-bought crust. While the crust bakes for a few minutes in the oven, prepare the coconut custard. After the crust cools, fill it with the custard and sprinkle it liberally with toasted coconut flakes. Smart Recipes, American Recipes, Eggs,Dairy Recipes, RecipesEggs,DairyAmericanCoconut Cream PiePT25MServes 4
Ingredients:
1.5 Tablespoons All-Purpose Flour0.38 Cup Sugar0.06 Teaspoon Salt1.5 Cups Whole Milk1.5 Large Eggs0.5 Tablespoon Butter0.75 Cups Sweetened Shredded Coconut0.75 Teaspoon Vanilla Extract0.5 Store Bought 9-Inch Pastry ShellIn a saucepan, combine together the flour, sugar, salt, and milk over medium-high heat and cook until thickened, stirring continuously. Reduce the heat and cook for another 2 minutes, stirring continuously. Remove from the heat, and set aside.In a bowl, add eggs and beat well. Slowly, add about 1 cup of the hot milk mixture and stir to combine. Combine the egg and milk mixture, and remaining milk and gently bring to a boil, stirring often. Reduce to a simmer, and continue to cook for another 2 minutes, stirring continuously. Remove from the heat and stir in butter, 1 cup of the sweetened coconut, and vanilla extract.Transfer the mixture to the prepared pie shell and top with remaining sweetened coconut evenly. Chill for several hours before serving.