CATEGORIES
Dessert

Coconut Cream Pie

Prep:
30 m
Cook:
25 m
Ready in:
55 m
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This mouthwatering coconut cream pie will leave no one indifferent!
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INGREDIENTS
Servings: 8
White sugar
1 cup
All-purpose flour
½ cup
Salt
¼ tsp.
Milk
3 cups
Egg yolks
4
Butter
3 tbsp.
Vanilla extract
1 ½ tsp.
Flaked coconut
1 cup
Pie shell
1, 9-in sized, baked
Frozen whipped topping
1 container, thawed
DIRECTIONS
  1. Add sugar, salt, and flour to a medium-sized saucepan. Whisk thoroughly to aerate.
  2. Place over medium heat and add milk in a thin streak, stirring constantly until it is well incorporated.
  3. Cook until the mixture thickens and just starts to boil. Turn heat down to low and cook for 2 more minutes. Remove from heat.
  4. Beat egg yolks and add a cup of the milk-flour mixture to them, whisking non-stop to prevent curdling.
  5. Return the mixture into the saucepan with the remaining milk-flour mixture, whisk well, and bring to a gentle boil over medium heat.
  6. Meanwhile, place a strainer over a clean bowl.
  7. Cook the egg mixture for 2 minutes, stirring non-stop. Remove from heat and immediately strain into the clean bowl.
  8. Add coconut flakes, butter, and vanilla extract while the mixture is still hot. Fill the baked crust with the custard, let cool to room temperature, then chill for about 4 hours or until set.
  9. Before serving, top with whipped topping and more coconut flakes, if desired.
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