Creamy Coconut Pie
Recipes Desserts Holidays
Description
Use a refrigerated pie crust to make this wonderful pie. It is so easy, anyone can do it. Top it with whipped cream and toasted coconut.
Ingredients
1 refrigerated pie crust, softened as directed on box
filling:
2 c. whipping cream
1/4 c. cornstarch
3 egg yolks
3/4 c. sugar
3/4 c. flaked coconut
2 T. butter
1 1/4 t. vanilla
topping:
1 1/2 c. whipping cream
3 1/2 T. sugar
1 1/4 t. vanilla
1/4 c. flaked coconut, toasted
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Preheat oven to 450 degrees.
crust:
Bake the pie crust as directed on box for a One-Crust Baked Shell, using a 9 inch glass pie plan. Cool completely on a cooling rack, about 15 minutes.
filling:
In the meantime, in 2 quart saucepan, beat the whipping cream and the cornstarch with a whisk until dissolved. Beat in egg yolks and the sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in the coconut, the butter and the vanilla. Pour into the cooled baked shell; cover with plastic wrap, and refrigerate 15 minutes.
topping:
In a chilled medium bowl, beat the whipping cream, the sugar and the vanilla with an electric mixer on medium speed until soft peaks form. Spread the whipped cream over the pie; sprinkle with toasted coconut. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.