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Coconut Cream Pie Yummy


1 8-inch baked pie crust
2/3 cup sugar
1/3 cup cornstarch
3 tablespoons all purpose flour
1/4 teaspoon salt
4 eggs
4 cups milk
1 tablespoon butter
3 teaspoons vanilla extract
1 1/3 cups sweetened flaked coconut


in medium saucepan stir together sugar cornstarch flour and salt stir in eggs until mixture is well blended
gradually stir in milk
cook over medium heat stirring constantly with whisk until mixture boils boil and stir 1 minute
remove from heat; stir in butter and vanilla
stir in coconut until blended pour into baked pie crust
press plastic wrap directly onto surface refrigerate 7 to 8 hours or until set
just before serving spread with whipped cream sprinkle with toasted coconut
cover refrigerate leftover pie
7 servings
variation- you can also toast the coconut before adding it to the pie
preheat oven to 340 degrees
spread evenly on cookie sheet stir once or twice while baking for 6 to 12 minutes until light golden brown