Coconut Cream Pie

Enjoy this coconut pie topped with whipped cream- a wonderful dessert baked using Pillsbury® pie crusts.

  • prep time 20 min
  • total time 1 hr 35 min
  • ingredients 11
  • servings 12

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
  • 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 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    384
    ,
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    17g,
    17%
    ),
    Sodium
    171mg
    171%;
    Total Carbohydrate
    31g
    31%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Starch; 1 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 4 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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