Creamy Coconut Pie

(11)
5 reviews.
  • 30 min prep time
  • 3 hr 0 min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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