view-recipe

My Store: Store Details (change)

My Shopping List

Your shopping list is empty!

It's easy to use -- just click on anything that says "Add to List" or enter your own items today!

Coconut Cream Pie

Active Time: 30 minutes

Total Time: several hours

Serves: 8 servings

INGREDIENTS

Coconut Cream Pie

DIRECTIONS

  • Roll dough out to fit a 9-inch pie plate; place in pie plate and crimp edges. Bake in a preheated 425°F oven 11-13 minutes or until desired doneness. Cool completely.
  • In medium saucepan, combine sugar, corn starch and salt; whisk in coconut milk and milk. Cook over medium heat, whisking constantly, until bubbly; continue cooking 2 minutes, whisking constantly. Remove from heat.
  • Whisk small amount of sauce into egg yolks to temper them; whisk egg mixture into sauce; continue cooking 2 minutes, whisking constantly. Remove from heat and whisk in vanilla.
  • Fold in 1 cup coconut; transfer to cooled pie crust. Refrigerate several hours or until set. Toast remaining ½ cup coconut.
  • To serve, dollop pie with whipped cream and sprinkle with toasted coconut.