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Creamy Coconut Pie

(11)
  5 reviews
  • 30 min prep time
  • 3 hr 0 min total time
  • 12 ingredients
  • 8 servings
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Enjoy this coconut pie topped with whipped cream - a wonderful dessert baked using Pillsbury® refrigerated pie crusts.

State Fair Pie Competition 2011
Armina Armina Scott
Sound Springs, Oklahoma

Ingredients

Crust

1
Pillsbury™ refrigerated pie crust, softened as directed on box

Filling

2
cups whipping cream
1/4
cup cornstarch
3
egg yolks
3/4
cup sugar
3/4
cup flaked coconut
2
tablespoons butter
1 1/4
teaspoons vanilla

Topping

1 1/2
cups whipping cream
3 1/2
tablespoons sugar
1 1/4
teaspoons vanilla
1/4
cup flaked coconut, toasted

Steps

  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • 2 Meanwhile, in 2-quart saucepan, beat 2 cups whipping cream and the cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3/4 cup coconut, the butter and 1 1/4 teaspoons vanilla. Pour into cooled baked shell; cover with plastic wrap, and refrigerate 15 minutes.
  • 3 In chilled medium bowl, beat 1 1/2 cups whipping cream, 3 1/2 tablespoons sugar and 1 1/4 teaspoons vanilla with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with toasted coconut. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.
  • 1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • 2 Meanwhile, in 2-quart saucepan, beat 2 cups whipping cream and the cornstarch with whisk until dissolved. Beat in egg yolks and 3/4 cup sugar until blended. Cook over medium-low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat. Stir in 3/4 cup coconut, the butter and 1 1/4 teaspoons vanilla. Pour into cooled baked shell; cover with plastic wrap, and refrigerate 15 minutes.
  • 3 In chilled medium bowl, beat 1 1/2 cups whipping cream, 3 1/2 tablespoons sugar and 1 1/4 teaspoons vanilla with electric mixer on medium speed until soft peaks form. Spread whipped cream over pie; sprinkle with toasted coconut. Refrigerate until set, about 2 hours. Cover and refrigerate any remaining pie.

Expert Tips

Did you know? Pillsbury has a gluten free pie and pastry dough.

Coconut can be toasted 5 to 7 minutes on ungreased small cookie sheet while oven preheats.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
690
Calories from Fat
480
% Daily Value
Total Fat
53g
81%
Saturated Fat
32g
161%
Trans Fat
1 1/2g
Cholesterol
230mg
77%
Sodium
220mg
9%
Total Carbohydrate
48g
16%
Dietary Fiber
0g
0%
Sugars
31g
31%
Protein
4g
4%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 10 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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