Coconut Cream Pie

(3)
5 reviews.
  • 20 min prep time
  • 1 hr 35 min total time
  • 11 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
2 1/2
teaspoons vanilla
2
cups whipping cream
1/3
cup sugar
Toasted coconut, 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.
  2. 2 Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the 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, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
  3. 3 In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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