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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

  1. Combine sugar, corn starch and salt in 2-quart saucepan. Gradually stir in milk until smooth. Stir in egg yolks.
  2. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat; stir in 3/4 cup coconut and vanilla.
  3. 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.
  4. Spread whipped cream over filling; sprinkle with remaining coconut. Refrigerate.