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Coconut Cream and Blackberry Pie

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  • 30 min prep time
  • 2 hr 30 min total time
  • 10 ingredients
  • 12 servings
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Blackberries add fresh, bright flavor to the rich and decadent coconut cream. Top with whipped cream for impressive presentation.

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1/2
cup sugar
1/4
cup cornstarch
2
cups half-and-half
4
egg yolks
3
tablespoons butter
1
cup flaked coconut
1
teaspoon vanilla
3
cups fresh blackberries
Sweetened whipped cream or frozen (thawed) whipped topping, if desired

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LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack.
  • 2 Meanwhile, in heavy 2-quart saucepan, mix sugar and cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, coconut and vanilla. Press plastic wrap on surface of custard to prevent tough layer from forming on top; refrigerate 30 minutes.
  • 3 Spoon custard in baked pie crust. Top with blackberries and whipped cream. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack.
  • 2 Meanwhile, in heavy 2-quart saucepan, mix sugar and cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, coconut and vanilla. Press plastic wrap on surface of custard to prevent tough layer from forming on top; refrigerate 30 minutes.
  • 3 Spoon custard in baked pie crust. Top with blackberries and whipped cream. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

Expert Tips

Swap the blackberries for your favorite berry, such as fresh blueberries or raspberries.

Eat leftovers within 2 days.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
150mg
150%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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