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Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie is from Bonnie's Best Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Baked pie shell (blind baked)
¾ cup moist shredded coconut

1½ cups sugar
½ tsp. salt
3 T. cornstarch
3 cups milk
3 egg yolks (save whites for meringue or frosting)
1 T. butter
1½ tsp. pure vanilla extract

¼ cup shredded or toasted coconut
Directions:
Directions:
In a saucepan, thoroughly blend sugar, salt and cornstarch. Gradually whisk in milk over medium heat. Stirring constantly, bring to a boil. Boil 1 minute. Remove from heat.

In a bowl, gently whisk egg yolks. Slowly whisk in half of the hot mixture, then pour that mixture back into the saucepan, blending with the rest of the hot mixture. Return saucepan to medium heat and boil 1 minute, stirring constantly.

Remove from heat and blend in butter and vanilla. Let cool half-hour.

Fold in shredded coconut. Pour into the baked pie crust. Cool in refrigerator. Before serving, top w/ meringue, whipped cream, or White Mountain Frosting. Sprinkle with remaining coconut.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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