Creamy Coconut Pie
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
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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.