Coconut Cream and Blackberry Pie

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  • 30 min prep time
  • 2 hr 30 min total time
  • 10 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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