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Coconut Cream Pie
Creamy, with bits of coconut throughout this luscious pie!
Quick Facts
Prep Time: 5 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Yield: 8 servings
Ingredients
- 1/2 cup sugar
- 3 tablespoons Argo® Corn Starch
- 1/4 teaspoon salt
- 2-1/2 cups milk
- 3 egg yolks, slightly beaten
- 3/4 cup flaked coconut
- 1 teaspoon pure vanilla extract
- 1 baked (9-inch) pie crust
- 1/4 cup flaked coconut
- Whipped cream or thawed frozen whipped topping
Directions
- Combine sugar, corn starch and salt in 2-quart saucepan. Gradually stir in milk until smooth. Stir in egg yolks.
- Bring to boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat; stir in 3/4 cup coconut and vanilla.
- Spoon hot filling into pie crust; cover surface with plastic wrap. Cool completely on wire rack. Toast remaining 1/4 cup coconut, if desired; cool completely.
- Spread whipped cream over filling; sprinkle with remaining coconut. Refrigerate.
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