coconut cream pie
I found this recipe a while back while sitting in a waiting room. and its one of my husbands favorite pies. Thought I share.
No Image
prep time
30 Min
cook time
2 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- CRUST
- 5 tablespoons butter, melted
- 1 box graham crackers, crushed
- OR
- 1 - graham cracker pie crust
- PIE FILLING
- 2 cups milk, low-fat
- 2 tablespoons flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large eggs,beaten
- 2 1/4 cups coconut, shredded(setting aside ¼ cup for sprinkling)
- 1 teaspoon vanilla extract
- PIE TOPPING
- 1/2 cup coconut, shredded
- 2 tablespoons sugar
- 1 cup heavy whipping cream
- OR
- 1 cup cool-whip
How To Make coconut cream pie
-
Step 1Crush graham crackers(I use heavy rolling pin). Add melted butter to crackers.Press the mixture into a 9-inch pie pan with back of a spoon.Then set aside in the refrigerator.
-
Step 2In a pot whisk milk,flour,sugar,salt and beaten eggs to a boil on low to medium heat stirring constantly, Once the mixture starts boiling, remove from the heat; the consistency should be thick.
-
Step 3Add the coconut(*setting aside ¼ cup for sprinkling) and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
-
Step 4Whip the cream until the consistency is thick. Add the coconut and sugar. Put the mixture over the chilled filling and then *sprinkle ¼ cup more for coconut on top! Chill for at least 2 hours before serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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