Creamy Coconut Pie

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

  • prep time 30 min
  • total time 3 hr 0 min
  • ingredients 12
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    690
    (
    Calories from Fat
    480),
    % Daily Value
    Total Fat
    53g
    53%
    (Saturated Fat
    32g,
    32%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    230mg
    230%;
    Sodium
    220mg
    220%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    0g
    0%
      Sugars
    31g
    31%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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