Coconut Cream Pie

Directions

1. Combine sugar, flour, and salt in a medium pan over medium heat. Stir gradually in the milk. Stir and cook over medium heat, until the mixture becomes thick and bubbly. Reduce the heat to low, and continue cooking for 2 more minutes. Remove the pan from the heat.
2. Place a strainer over a clean mixing bowl; set aside.
3. The egg yolks should be lightly beaten. Pour 1 cup of hot custard into the yolks while whisking continuously. Bring the mixture back to a boil in the saucepan. Stir and cook for 2 minutes, then remove the pan from the heat. Pour the custard immediately through the strainer.
4. Pour the hot mixture into the pie crust, pour in the butter, vanilla and coconut. Pour the hot mixture into the pie crust. Refrigerate and cool until set (about 4 hours).

Coconut Cream Pie

Rich and creamy coconut cream pie. The half-hour preparation is worth it! If desired, top with whipped coconut cream.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 1  cup  white sugar
• 1/2  cup  all-purpose flour
• 1/4  teaspoon  salt
• 3  cups  milk
• 4  egg yolks
• 3  tablespoons  butter
• 1 1/2  teaspoons  vanilla extract
• 1  cup  flaked coconut
• 1  (9 inch)  pie shell, (baked)

Instructions

 

• Combine sugar, flour, and salt in a medium pan over medium heat. Stir gradually in the milk. Stir and cook over medium heat, until the mixture becomes thick and bubbly. Reduce the heat to low, and continue cooking for 2 more minutes. Remove the pan from the heat.
• Place a strainer over a clean mixing bowl; set aside.
• The egg yolks should be lightly beaten. Pour 1 cup of hot custard into the yolks while whisking continuously. Bring the mixture back to a boil in the saucepan. Stir and cook for 2 minutes, then remove the pan from the heat. Pour the custard immediately through the strainer.
• Pour the hot mixture into the pie crust, pour in the butter, vanilla and coconut. Pour the hot mixture into the pie crust. Refrigerate and cool until set (about 4 hours).